Try serving these bite-size savory treats with some soup.
Heat the oil in a medium skillet over medium-high heat. Add shallots and a pinch of salt. Cook, stirring often, until shallots have softened and browned, about 20 minutes.
Reduce heat to medium-low, and stir in maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.
Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.
