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Author Notes: The jam part of this recipe is an adaptation of a recipe I found on the food network site. Their recipe included less sugar, more balsamic, and was cooked for a fairly short amount time resulting in a relish consistency. I first heavily caramelize the onions in a mix of olive oil and butter, then continue to add water to the mix to reduce the onions to a spreadable jam like consistency.
In addition to the crostini, you can use the jam as a hamburger topping or place a spoonful of it beside a grilled pork chop. —Tony S
Serves a crowd
- 4 ounces Soft Goat Cheese at room temp
- 4 ounces Ricotta Cheese
- 3 Large Onions
- 10 Garlic Cloves
- 2 tablespoons Sugar
- 1 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 - 2 Baquettes
- bunches Fresh Chives (optional)
- Kosher Salt & Black Pepper to taste
- Slice onions in half from root to top then thinly slice.
- Heat olive oil and butter in skillet over medium heat, add onion slices and cook, stirring occasionally until well caramelized (20 minutes)
- Add garlic and cook for 3-4 minutes being very careful not to burn it. Season with kosher salt.
- Add sugar, red pepper flakes, and balsamic, partially cover and reduce heat to low. Cook, stirring every few minutes and adding water by a tablespoon or two when the liquid runs low. Cook for approximately 30 minutes, uncovered during the last few to reduce the mixture to a jam like consistency.
- While the onions are cooking, briskly mix the goat cheese and ricotta together. Season with kosher salt and black pepper to taste.
- Cool onion jam to room temp or place in the fridge.
- Right before the party, thinly slice and toast the baquette with a little olive oil and a sprinkling of kosher salt.
- Spread some of the cheese mixture on each crostini and top with a small spoonful of the onion jam, serve.
- If using the chives, cut into 3/4 inch lengths and place two chive batons in a criss cross fashion across the top of the onion jam.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
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