Cheddar, Roasted Onion and Apple Tartines

配料

2 large apples, preferably Granny Smith, peeled, cored and cut into ⅛-inch wedges

1 large red OR yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

Kosher salt and ground black pepper

4 tablespoons salted butter, room temperature

2 tablespoons Dijon mustard

10- to 12-ounce baguette

2 teaspoons white wine vinegar OR red wine vinegar

6 ounces cheddar cheese, shredded (1½ cups)

1 ounce Parmesan cheese, finely grated (½ cup)

步骤

Heat the oven to 425°F with a rack in the middle position. On a rimmed baking sheet, toss together the apples, onion, oil and ½ teaspoon salt, then distribute in an even layer. Roast until the apples are tender and the onion begins to char at the edges, about 15 minutes, stirring once about halfway.

Meanwhile, in a small bowl, stir together the butter and mustard until well combined. Cut the baguette in half crosswise, then each half horizontally to create 4 pieces.

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

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 surfaces. Sprinkle evenly with Parmesan.

Bake until the edges of the bread are toasted and the tops are lightly browned, 8 to 10 minutes. Season each tartine with black pepper.

备注

Using a few basic pantry ingredients, we’ve transformed the classic grilled cheese into delicious open-faced savory-sweet tartines. Thinly sliced apples and onion are roasted in a hot oven to caramelize them and bring out their natural sweetness. They’re layered on pieces of baguette with cheddar, Parmesan and a piquant mustard butter, then baked until toasty. Complete the meal with a tossed green salad, if you like.