Crostini au gratin with apples and caramelized onions

Portions:

16 portions

Preparation:

15 minutes

Cooking:

35 minutes

Ingredients

8 slices Bon Matin sunflower seed bread La mie de l'artisan
2 Cortland apples, thinly sliced
1 tbsp (15 ml) olive oil
1 large red onion, thinly sliced
2 teaspoons (10 ml) maple syrup
¼ tsp (1 ml) salt
1 tbsp (15 ml) balsamic vinegar
½ cup (125 ml) salt-reduced vegetable broth (or beef broth)
100 grams strong or extra-strong cheddar cheese, grated
2 tbsp (30 ml) sunflower seeds
Freshly ground black pepper, to taste
Fresh thyme, to taste

Preparation

Preheat oven to 220°C (425°F).
Heat the olive oil in a large frying pan. Add onion and cook over medium-low heat for 15 minutes, stirring occasionally, until onion is tender. Add maple syrup, salt and balsamic vinegar. Pour in the vegetable stock and simmer until the liquid has evaporated, 5 to 10 minutes. Remove from heat.
Meanwhile, cut the bread slices into 16 triangles.
Fan the apple slices over each piece of bread cut into triangles.
Next, place 1 tbsp (15 ml) of the caramelized onion mixture on each piece and sprinkle with grated cheddar cheese. Add sunflower seeds and pepper to taste.
Bake on a parchment-lined baking sheet for 10 minutes, until bubbly and golden.
Add a few thyme leaves and serve immediately.

This recipe is a collaboration with Bon matin breads, certified Aliments préparés au Québec , and a creation of Hubert Cormier, Doctor of Nutrition.