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
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Ingredients
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4 ounces
Soft Goat Cheese at room temp
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4 ounces
Ricotta Cheese
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3
Large Onions
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10
Garlic Cloves
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2 tablespoons
Sugar
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1 teaspoon
Crushed Red Pepper Flakes
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2 tablespoons
Balsamic Vinegar
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2 tablespoons
Olive Oil
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1 tablespoon
Butter
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1 - 2
Baquettes
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Bunch
Fresh Chives (optional)
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Kosher Salt & Black Pepper to taste
Directions
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Slice onions in half from root to top then thinly slice.
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Heat olive oil and butter in skillet over medium heat, add onion slices and cook, stirring occasionally until well caramelized (20 minutes)
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Add garlic and cook for 3-4 minutes being very careful not to burn it. Season with kosher salt.
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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.
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While the onions are cooking, briskly mix the goat cheese and ricotta together. Season with kosher salt and black pepper to taste.
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Cool onion jam to room temp or place in the fridge.
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Right before the party, thinly slice and toast the baquette with a little olive oil and a sprinkling of kosher salt.
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Spread some of the cheese mixture on each crostini and top with a small spoonful of the onion jam, serve.
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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.
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