Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.

Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.

For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.

For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.

To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.

In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.

Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.