roquefort tartines with shallot-cranberry confit

From the stoves of Parties That Cook come these festive holiday appetizers. The company, run by my friend Bibby, stages cooking class parties in your kitchen for a totally unique and fun way to entertain. It’s a hoot for the holidays, a birthday, a wedding shower, or a non-boring work gathering. They bring all the gear, all the food, and do all the cleanup. That’s a gift I’d like to give myself someday!

photo credit: parties that cook

ingredients

shallot-cranberry confit
2 tablespoons unsalted butter
4 shallots, halved and thinly sliced
1 medium onion, halved and thinly sliced
1/2 cup dried cranberries, coarsely chopped
1 teaspoon fresh thyme leaves
2 teaspoons sugar
2 tablespoons sherry vinegar
1 teaspoon lemon juice
1/4 cup warm water
1/2 teaspoon kosher salt

tartines
1 baguette (about 1 pound)
1/4 cup extra-virgin olive oil
5 ounces Roquefort cheese, softened
1 teaspoon fresh thyme leaves

directions

To make the confit, melt butter in a medium sauté pan over medium heat. Add shallots, onions, cranberries and thyme. Cover and cook until shallots and onions are soft and beginning to caramelize, about 10 minutes. Stir in sugar. Continue to cook, covered, until shallots and onions have turned deep golden, about 10 more minutes.

Add vinegar, lemon juice, warm water and salt. Cook, uncovered, stirring occasionally, until liquid has evaporated and mixture is golden brown (you may need to add more water to prevent onions from burning).

Meanwhile, make tartines by cutting baguette into 24 half-inch-thick slices on the diagonal. Brush slices on one side with olive oil. Arrange the slices oiled sides up on a sheet pan and bake until golden around the edges and crisp, about 10 to 15 minutes.

To assemble, spread about 2 teaspoons of Roquefort cheese over each baguette slice. Top each one with about 1 tablespoon shallot-cranberry confit. Garnish with thyme leaves. Serve immediately.