Recipe information
Yield
serves 8
Ingredients
3 tablespoons extra-virgin olive oil
1 pound shallots, thinly sliced
Coarse salt
1 tablespoon pure maple syrup
1/2 teaspoon balsamic vinegar
Freshly ground pepper
Soft, mild cheese, such as farmer cheese or goat cheese, for serving
Sliced whole-grain bread, for serving
Thyme leaves, for garnish
Preparation
Step 1
Heat the oil in a medium skillet over medium-high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.
Step 2
Reduce the heat to medium-low, and stir in the maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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