It’s mid September and I really want to start getting excited for Fall, but the weather seems to have different plans. It was 102 degrees yesterday. 102 degrees!!! Pretty sure it was the hottest day of the year.  Please remember to recycle people, looks like this global warming thing is no joke. There was no way I was going to turn my oven on in our non-air conditioned home. Instead, I snuck a tumbler of margaritas into the nice cool movie theatre. But, the day before, when it was only a brisk 95 degrees, I made these delicious crostinis. Fall teaser crostinis. Hopefully the sun gets the memo its time for a season change and I can make these again soon because they were not only super easy but also super delicious. 


  • 2 TB olive oil
  • 1 large yellow onion, thinly sliced
  • 1 TB balsamic or apple cider vinegar
  • 1/2 tsp salt
  • 2 apples, thinly sliced
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • non-stick cooking spray
  • One baguette, sliced into 24, 1/2 inch slices
  • 8 ounces white cheddar cheese, cut into 24 slices
  • 1 – 2 tsp fresh thyme, chopped


1. Preheat the oven to 400 degrees.

2. Warm half the olive oil in a large, deep skillet over medium-high heat. Add the sliced onion, salt, and vinegar. Cook 15-20 minutes, stirring occasionally, until onions are golden brown. If the onions begin to burn or stick to the pan, add a small amount of water.

3. While onions are cooking, combine the apples, brown sugar, and cinnamon in a medium bowl and toss to coat. Add the apples and remaining olive oil to the skillet with the onions and cook for an additional 10-12 minutes, stirring frequently, until the apples soften but do not become mushy.

4. Cover two large cookies sheets with parchment paper or aluminum foil and spray with cooking spray. Arrange the bread slices on the cookie sheets and divide the apple and onion mixture evenly on top of the bread.

5. Top each bread slice with a slice of cheese.  Bake for 8-10 minutes or until cheese is melted and bubbly. Transfer to a serving platter and top with the chopped fresh thyme. Serve immediately.


Source: Adapted from The Skinny Chef