From the Kitchen Window column
Pork and apples are often served together in Denmark, especially in winter. In this recipe, crispy bacon and tart apple are complemented by sharp blue cheese as a variation on this traditional combination.
4 slices applewood-smoked bacon
Lightly salted European-style butter
2 pieces rye bread
Danish blue cheese
1 Granny Smith apple, halved, cored, thinly sliced
Freshly ground black pepper
Fry bacon in a skillet over medium heat until crisp. Drain on a plate lined with paper towels. Spread rye bread with butter. Cut cheese in slices 1/4-inch thick and lay over bread. Rub apple slices with lemon half. Arrange apple slices over cheese. Snap each bacon slice in half. Arrange bacon over apples. Garnish with chives and freshly ground black pepper.