We’ve outlined all the ingredients and directions for you to make the perfect Apple and Onion Confit Crostini. It should take you about 1 hr 32 min to make this recipe. The Apple and Onion Confit Crostini recipe should make enough food for 6 to 8 servings.
You can add your own personal twist to this Apple and Onion Confit Crostini recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple and Onion Confit Crostini recipe.
Ingredients for Apple and Onion Confit Crostini
- 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
Directions for Apple and Onion Confit Crostini
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple and Onion Confit Crostini recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Onion Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
