Apple and Onion Confit Crostini


6 to 8 servings
2 tablespoons unsalted butter, at room temperatureunsalted butter2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 large onion, thinly slicedonion1
1 green apple, such as Granny Smith, unpeeled, cored and thinly slicedgranny smith apples1
1 red apple, such as Washington, unpeeled, cored and thinly slicedred apples1
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
¼ cup apple cider vinegarapple cider vinegar¼
2 tablespoons maple syrupmaple syrup2
1 tablespoon chopped fresh thyme leavesfresh thyme1
1 French baguette, thinly sliced into 26 (¼ to ½-inch thick) slicesbaguette1
Extra-virgin olive oil for drizzlingextra-virgin olive oil1
3 ounces creamy gorgonzola cheese sliced into 26 (¼-inch thick) 1-inch squarescreamy gorgonzola cheese3
1 tablespoon chopped fresh thyme leavesfresh thyme1


In a high-sided skillet, heat the butter and oil over medium heat. Add the onion, apple slices, salt, and pepper. Cook until the onion begin to soften, about 5 minutes. Add the vinegar, maple syrup and thyme. Reduce the heat to low and cook, stirring occasionally, until onion and apples are very soft, about 50 minutes.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake for 12 to 14 minutes until light golden. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve.

cook's notes

Freeze the gorgonzola for 20 minutes for easier slicing.
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