Toasted Goat Cheese Crostini with Basil and Red Onion Jam

By • June 10, 2009 9 Comments

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Author Notes: This recipe is inspired by an impromptu hors d'oeuvre that saved the day when a batch of hot cheesy scallop thingies went missing 15 minutes before a party. We grabbed a baguette, a log of goat cheese and a jar of onion jam from the local gourmet shop and threw something together on the fly. Every one was eaten. I've since added a recipe for homemade red onion jam, but you can use almost anything you have on hand. (I often substitute homemade tomato preserves or store-bought hot red pepper jam.)Merrill Stubbs

Serves about 30 crostini

For the red onion jam

  • 2 medium red onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • 1/3 cup red wine
  • 1 tablespoon sherry vinegar or red wine vinegar

For the crostini

  • 1 baguette
  • 1 log fresh goat cheese
  • 30-40 small basil leaves, rinsed and dried
  1. To make the jam, cook the onions, butter, sugar, salt and pepper in a covered saucepan over low heat, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 minutes. Cool to room temperature before using. The jam may be prepared as much as two weeks in advance and refrigerated. (Makes about 2 cups jam.)
  2. Preheat the oven to 450°F. Slice the baguette thinly on the diagonal and arrange on a baking sheet. Cut the goat cheese into 1/4-inch slices (unwaxed dental floss works well for this) and top each baguette slice with a basil leaf, followed by a slice of cheese. Bake the crostini for about 5 minutes, or until the cheese starts to brown lightly. Top each toast with a small dollop of red onion jam and serve warm.

More Great Recipes: Cheese & Dairy|Appetizers|Hors d'oeuvres|Basil

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Comments (9) Questions (1)


about 2 years ago lschrive

I am in love with the jam. My husband is putting it on everything! Very easy and yummy!


about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it!


about 2 years ago BubbaQ

I want to know what happened to the hot cheesy scallop thingies!


about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Me too!


almost 3 years ago T-Ness

I made these for a wedding reception. They were fabulous! The guests must have enjoyed them, since there were only 3 left!!! I left the basil leaf off and they were still wonderful! Would recommend this recipe. Easy, fun, and delightful!


about 3 years ago cancook

A dear friend (and fellow foodie!) brought these to our 4th of July party last night. They were absolutely delicious and beautiful to boot. This one is a real keeper!


about 5 years ago bugbitten

I've made red onion chutney a number of times, and this jam sounds great. These crostini will be attending our next cocktail party.

Hey, I ate chocolate-dipped crickets in Japan! Great website.


over 5 years ago Hark

The crostinis look gorgeous, and they were delicious. Next time, though, I will be cutting the jam recipe in half. I will be using it for another party next weekend.


over 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked these! You will definitely have leftover onion jam if you make the recipe as is, but I find it keeps really well in fridge for quite a while and is nice to have around.