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Try serving these bite-size savory treats with some soup.

Martha Stewart Living, October 2006

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Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

Cook's Notes

Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.

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