Tartines of Roquefort with Shallot-Cranberry Confit
- 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
- Preheat oven to 350F
- 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.
- Stir in sugar and continue to cook until shallots and onions have fully caramelized, about 10 more minutes.
- Add vinegar, lemon juice, warm water, salt and pepper. Cook uncovered, stirring occasionally, until liquid has evaporated and mixture is golden brown.
- Add more water to prevent onions from burning.
- 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.
- To assemble, spread 2 teaspoons of Roquefort cheese over each crostini. Top each with about 1 tablespoon shallot-cranberry confit. Garnish with thyme leaves.
This recipe is a personal recipe added by SFwondergirl and has not been tested or endorsed by MyRecipes.
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Tartines of Roquefort with Shallot-Cranberry Confit Recipe at a Glance
- COURSE: Appetizers