Onion and Apple Tartines

Ingredients

• 2 Large Apples, preferably Granny Smith, peeled, cored and thinly sliced using a mandolin 

• 1 Large Onion, halved and thinly sliced using a mandolin

• 2 TBSP Extra-Virgin Olive Oil

• Kosher salt

•  Freshly ground black pepper

• 4 TBSP salted butter, at room temperature

• 2 TBSP Dijon mustard

• 1 Fresh baked French baguette, sliced in half lengthwise then quartered into 4 pieces

• 2 tsp white or red vinegar 

• 1 1/2 cups sharp white cheddar cheese, shredded 

• 1/2 cup Pecorino Romano cheese, finely grated

• Torn fresh basil for topping 

Preparation

1. Preheat oven to 425 deg. F with rack in middle position.  

2. On a pre greased, rimmed baking sheet toss, the apples and onions and olive oil. Season with salt and pepper. Roast until onions begin to crisp around edges and apples are tender, about 15 minutes. Remove and leave the oven on.

3. Transfer the apples and onion to a medium bowl, scraping any browned bits into the bowl; wipe off and reserve the baking sheet. Stir the vinegar into the apple-onion mixture.

4.  In a small bowl, mix the butter and mustard until combined. 

5. Place the bread cut side up on the baking sheet. Spread the mustard butter on the bread, dividing it evenly. Sprinkle the cheddar evenly onto the bread, then top each with one-fourth of the apple-onion mixture, covering the bread. Sprinkle evenly with Parmesan.

6. Bake until the edges of the bread are toasted and the tops are lightly browned, 8 to 10 minutes. Season each  with fresh ground black pepper. Top with torn basil.

7. Serve Immediately 

Adopted from a Milk Street Recipe

Urban Cowgill September 2024