Name: Brie and Apple Crostini with Onion Jam
Ingredients: 1 ½ teaspoons fruit pectin; 1 ½ teaspoons warm water; 1 Tablespoon unsalted butter; 6 cups thinly sliced yellow onions (about 3 large onions); ½ cup white wine vinegar; 1 cup white sugar; 2 teaspoons chopped fresh thyme; 1 bay leaf; 2 teaspoons kosher salt; 1 Honeycrisp or Granny Smith apple; 4 ounces ripe Brie cheese; 1 ciabatta bread or baguette, sliced

Ingredients

For the Onion Jam:

1 1/2 teaspoons fruit pectin
1 1/2 teaspoons warm water
1 Tablespoon unsalted butter
6 cups thinly sliced yellow onions (about 3 large onions)
1/2 cup white wine vinegar
1 cup white sugar
2 teaspoons chopped fresh thyme
1 bay leaf
2 teaspoons kosher salt

For the Crostini:

1 Honeycrisp or Granny Smith apple
4 ounces ripe Brie cheese
1 ciabatta bread or baguette, sliced

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Instructions

In a small bowl, mix the fruit pectin with the warm water and set aside to bloom.
Melt the butter in a large saucepan over medium heat. Add the sliced onions and cook until they are golden brown, soft, and translucent, about 15–20 minutes.
Add the vinegar, sugar, thyme, bay leaf, and salt. Reduce the heat to low and stir in the bloomed pectin.
Simmer for another 15–20 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon.
Transfer the onion jam to a small mason jar and let cool.
Toast the bread slices on both sides until golden brown. You can do this on a BBQ, in a toaster oven, or under the broiler in the oven.
Thinly slice the Brie and the apple.
To assemble: lay slices of Brie on the toasted bread, top with apple slices, and spoon some onion jam over the top.
Serve immediately and watch them disappear.