Tartines of Roquefort with Shallot Cranberry Confit

August 3, 2012 by Kenmore

In essence, a tartine is just bread and spread. The addition of tangy Roquefort cheese makes this tartine a little fancy, and a lot delicious.


preparation time
0 mins

cook time




2 tablespoons unsalted butter

4 shallots halved and thinly sliced

1 medium onion halved and thinly sliced

0.5 cup dried cranberries coarsely chopped

1 teaspoons fresh thyme leaves

2 teaspoons sugar

2 tablespoons sherry vinegar

1 teaspoons lemon juice

0.25 cup water warm

0.5 teaspoons kosher salt

1 French baguette cut in half-inch thick diagonal slices

0.25 cup extra virgin olive oil

0.67 cup Roquefort cheese softened

1 teaspoons fresh thyme leaves


Step 1

Preheat oven to 350°F.

Step 2

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 caramelized, 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).

Step 3

Brush bread slices on one side with olive oil. Arrange on a sheet pan and cook until golden around the edges and crisp, about 10-15 minutes.

Step 4

Spread 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.


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