Crispy crostinis topped with creamy brie and a sweet, savory blueberry compote.
1/2 red onionsliced in thin rings
2Tbred wine vinegar
fresh thyme sprigs
Saute onion in olive oil and butter on low/med heat until softened and beginning to caramelize, about 20 minutes. Add a splash of red wine and crank up heat to cook down alcohol. Keep stirring for 3-5 minutes until wine reduces.
Add blueberries, sugar, red wine vinegar and cider and cook down until juice dissolves, about 15 minutes. Let mixture cool to room temperature.
To assemble: Arrange crostinis/baguette slices on a platter. Top with a slice of brie and a spoonful of blueberry compote. Garnish with fresh thyme. Serve at room temperature.