Cut the apples into cubes, balls or, like mine, cylinders. I cooked them with a pith remover.
There should be as many pieces as the canapes that you are going to cook.
Put the apples and rosemary in a saucepan, pour in the wine.
Bring to a boil. Reduce the heat, cover and cook for 10 minutes until soft. Stir occasionally so that the apples are completely covered with wine. Put the prepared apples on a napkin to drain excess liquid.
Mash the blue cheese well with a fork.
Add sour cream, mix.
Then dates. If necessary, add salt and pepper.
Cut the bread into small pieces or, like mine, into circles.
Transfer the cheese and date cream into a cooking bag and apply a small amount (about 1 tsp) to half of the prepared pieces of bread. Assemble the canapes: first, thread a piece of apple, then a piece of bread, and then stick a skewer into the bread with cream.