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)

 

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.