APPLE AND ONION CONFIT CROSTINI

Apple and Onion Confit Crostini image

Provided by Giada De Laurentiis

Time 1h32m

Yield 6 to 8 servings

Number Of Ingredients 13

Previous Next

Ingredients

2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 green apple, such as Granny Smith, unpeeled, cored, and thinly sliced
1 red apple, such as Washington, unpeeled, cored, and thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon chopped fresh thyme leaves
1 French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices
Extra-virgin olive oil, for drizzling
3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares

Steps:

For the confit: In a high-sided skillet, heat the butter and oil over medium heat. Add the onions, apple slices, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the vinegar, maple syrup, and thyme. Reduce the heat to low and cook, stirring occasionally, until onions 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 until lightly golden, 12 to 14 minutes. 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 Note: Freeze the gorgonzola for 20 minutes for easier slicing.

Comment
Leave a comment

Tinotenda Chuma

[email protected]

I will definitely be making this recipe again.

Irfan Pubg

[email protected]

This is a delicious and easy recipe that is perfect for any occasion.

Micheal murphy

[email protected]

I would definitely recommend this recipe to anyone who loves apples, onions, and crostini.

Matthew Doxie

[email protected]

The confit can also be used as a spread on sandwiches or crackers.

Amjad Javed

[email protected]

This is a great recipe for a quick and easy appetizer.

Twa2 Gaming

[email protected]

I'm not a big fan of onions, but I loved the way they were cooked in this recipe. They were so sweet and caramelized.

rahul dangoriya

[email protected]

I made this for a party and it was a big hit! Everyone loved the crostini and asked for the recipe.

Maheshkumar Parmar

[email protected]

This recipe is a great way to use up leftover apples and onions.

Ken Family

[email protected]

I love the combination of sweet and savory in this dish. The apples and onions caramelize beautifully in the butter and sugar.

Axmed Xaaji

[email protected]

This was my first time making confit, and it turned out great! The instructions were easy to follow and the confit was delicious.

Ron Boone

[email protected]

I've made this recipe several times and it's always a hit. The confit is so versatile - I've used it on crostini, sandwiches, and even as a pizza topping.