I call this un-French toast. Great as a light meal, appetizer, or hors d’oeuvre.
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)
- 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
- Preheat oven to 400F. Brush both sides of the bread with olive oil. Sprinkle tops with sea salt.
- 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
- 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.
- 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.