• 1 jar (12 oz.) honey
• 1 medium lemon, washed, dried
• 1 – 14-inch French baguette
• 2 tablespoons extra virgin olive oil
• 2 containers (5 oz. each) Culinary Tours Gorgonzola
• Cheese Crumbles
• 2/3 cup mascarpone cheese
• 2 medium Granny Smith apples
• 12 small radishes, thinly sliced
• 1 tablespoon chopped fresh dill

1. Pour honey into a small saucepan. Grate half the lemon’s rind; add to honey. Slice the un-grated half of the lemon; add slices to honey.
2. Juice remaining lemon into a small bowl; set aside.
3. Place honey over low heat for 10 to 12 minutes; allow honey to cool, strain into a clean jar*.
4. Preheat oven to 400.
5. Cut bread diagonally into 24 ½-inch slices.
6. Lightly brush oil over both sides of bread slices; arrange slices in a single layer on a baking sheet. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
7. Cut apples in half, core and slice thinly, cut slices in half. Place apple slices in a bowl and toss with reserved lemon juice.
8. Combine 1 container gorgonzola and mascarpone in a bowl; stir until blended.
9. Spread about 2 teaspoons gorgonzola mixture over each slice of bread.
10. Top with apple and radishes slices.
11. Sprinkle with remaining gorgonzola and dill; drizzle with lemon infused honey.

*Leftover honey may be stored, tightly sealed and refrigerated for up to 2 weeks.