I call this un-French toast.  Great as a light meal,  appetizer, or hors d’oeuvre.  photo 21

Goat Cheese Onion Confit Toastini

  • 4 slices sourdough toast (see below)
  • 5oz. container of herb-infused spreadable goat cheese (such as boursin, alouette)
  • Onion confit  (see below)
  • Fresh chopped parsley (optional)


  1. Spread approximately 2 tablespoons of goat cheese over each toast. Top with onion confit and garnish with chopped parsley, if desired.

Sourdough Toast

  • 4 x 1-inch thick slices sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • Coarse sea salt


  1. Preheat oven to 400F. Brush both sides of the bread with olive oil. Sprinkle tops with sea salt.
  2. Space slices out evenly on a baking tray, place in oven and bake for 14 minutes. Rotating tray mid-point. Remove from oven and let cool.


Onion Confit

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 onions, cut into thin half-moon slices
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoons brown sugar
  • ½ cup water or vegetable stock
  • Salt, to taste


  1. In a large skillet over medium heat melt together butter and olive oil. Add onions and garlic and stir regularly until onions become limp and translucent about 5 minutes.
  2. Mix in apple cider vinegar and brown sugar. Pour water/vegetable stock to onion mixture. Stir well. Reduce heat to low and cover. Allow to cook and reduce for 20-25 minutes, stirring ever so often. Season with salt to taste.

Yields about 2 cups.


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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack