Apple, Cheddar, Caramelized Onion and Thyme Crostini

from Eggs on Sunday

1 medium baguette, sliced into 1/2-inch thick slices
olive oil
1 apple, peeled and sliced thinly, and sauteed in a little olive oil or butter until tender but not falling apart
2 onions, sliced into thin half-moon shapes and sauteed over low heat in a little olive oil until caramelized
grated extra-sharp cheddar cheese
1-2 tablespoons good whole-grain mustard
about 1 tablespoon fresh thyme leaves

Preheat the broiler on your oven, and place the rack in the middle of the oven. Place the slices of baguette on a sheet pan in a single layer, and brush them with a little olive oil on the top side. Place the sheet pan in the oven for about 5 minutes or until the tops of the bread are just starting to turn golden brown around the edges.

Take the pan out and assemble your crostini (leave the slices of bread right on the pan.) Spread each bread slice with a little mustard, top with a little cheddar cheese, then a few apple slices, a few caramelized onions, and finally a bit more cheddar cheese. Sprinkle with the thyme leaves.

Return the pan to the oven, just long enough for the cheese to melt. Serve warm.