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Sweet and Tangy Caramelized Onion Crostini
Ingredients
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10 ounces multi-grain baguette, cut into 1/8-inch slices to make 24 slices.
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1 tablespoon extra virgin olive oil
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2 large sweet onion, such as Walla Walla or Vidalia, cut julienne
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1/3 cup sun-dried tomato halves, chopped
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1/2 cup golden raisins
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2 tablespoons balsamic vinegar or sherry wine vinegar
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2 tablespoons water
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1 sprig fresh rosemary or fresh sage
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1/2 teaspoon sea salt
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freshly milled black pepper to taste
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2 ounces soft goat cheese
Preparation
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Preheat oven to 350 F. Line sheet pan with parchment paper.
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Arrange the baguette slices on a single layer on the sheet pan. Bake bread until dry and lightly golden, about 20 minutes, rotating the pan halfway through the cooking time and turning the bread slices over. Allow to cool. This can be done a day ahead and when cool stored in a zip-seal plastic bag.
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In a medium skillet warm the olive oil. Add the onions and cook over medium-low heat until soft and lightly golden, about 20 minutes, stirring regularly. Add the sun-dried tomatoes, raisins, vinegar, water and rosemary. Continue to cook over low heat until the raisins plump up and the mixture thickens. Remove rosemary sprig. Add salt and pepper to taste.
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Lightly spread each baguette slice with goat cheese, then top with a generous tablespoon of the onion mixture and serve.
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This recipe does not meet the MHealthy Nutrition Guidelines.
1/2018
Categories
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Quick and Easy
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Vegetarian
