Tartines of Roquefort with Shallot-Cranberry Confit

Ingredients

• 1/8 teaspoon(s) black pepper
• 1/2 cup(s) dried cranberries
• 1/4 cup(s) extra-virgin olive oil
• 2 teaspoon(s) fresh thyme leaves (halved)
• 1/2 teaspoon(s) kosher salt
• 1 teaspoon(s) lemon juice
• 1 medium onion, thinly sliced
• 2/3 cup(s) Roquefort cheese, softened (5oz)
• 4 shallots, halved and thinly sliced
• 2 tablespoon(s) sherry vinegar
• 2 tablespoon(s) sugar
• 1 sweet baguette cut in 1/2-inch thick slices
• 2 tablespoon(s) unsalted butter
• 1/4 cup(s) warm water

Preparation

1. Preheat oven to 350F


2. Confit:
3. Melt butter in a medium saute pan over medium heat. Add shallots, onion, cranberries, and 1 teaspoon thyme. Cover and cook until shallots and onions are soft and beginning to caramelize, about 10 minutes.


4. Stir in sugar and continue to cook until shallots and onions have fully caramelized, about 10 more minutes.


5. Add vinegar, lemon juice, warm water, salt and pepper. Cook uncovered, stirring occasionally, until liquid has evaporated and mixture is golden brown.


6. Add more water to prevent onions from burning.


7. Crostini:
8. Brush bread slices on one side with olive oil. Arrange slices on a sheet pan and cook until they are golden around the edges and crisp, about 10-15 minutes.


9. To assemble, spread 2 teaspoons of Roquefort cheese over each crostini. Top each with about 1 tablespoon shallot-cranberry confit. Garnish with thyme leaves.