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Categories:
baguette olive oil red onions olive oil sugar red wine vinegar raspberry salt blue cheese cream cheese flat leaf parsley
Viewed: 49 - Published at: 2 years agoIngredients
- 1 baguette
- 1 tablespoon olive oil
- 6 red onions medium, peeled; about 1 cup sliced per onion
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar raspberry, or regular red wine vinegar
- 1/2 teaspoon salt
- 3 ounces blue cheese softened
- 3 ounces cream cheese softened
- 24 flat leaf parsley leaves
Method
- Preheat oven to 400°F.
- Cut baguette on a slight diagonal into 1/2-inch-thick slices (1 baguette makes about 24 slices).
- Arrange bread slices in a single layer on sheet pan. Brush top side of each with olive oil.
- Bake on middle rack of preheated oven until lightly toasted, 9 to 10 minutes.
- Check to see that bread slices are done. Carefully remove from oven or add time as needed. When done, let cool.
- Make onion jam: Halve each onion through root end. Cut into thin slices.
- Heat oil in large nonstick frying pan over medium heat. Add onions and sugar and cook, stirring occasionally, until very soft and starting to brown, 17 to 18 minutes. Stir in vinegar and cook until absorbed, about 1 minute. Remove from heat and stir in salt.
- Blue cheese spread: Combine blue cheese and cream cheese in a bowl, mixing with a spoon until well combined.
- Assemble bread slices: Spread 1 side of each bread slice with cheese mixture. Top each with an even amount of onion jam.
- Top each crostini with 1 parsley leaf and serve.
