Blood sausage, apple compote and Morbier canapé

Ingredients

Preparation

Cut slices of Morbier and blood sausage. Cut and lightly toast the bread. Peel the apple and cut into dice. Cook the apple over a low heat for 15 minutes in a saucepan with lid, add pinches of salt and cinnamon. Cool. Lightly fry the blood sausage slices on both sides in a pan. Spread the compote on the bread and place the blood sausage and Morbier on top.

Notes

Use blood sausage that can be cut into slices and does not fall apart.