Serves a Crowd

Toasted Goat Cheese Crostini with Basil and Red Onion Jam

June 10, 2009
13 Ratings
Photo by James Ransom
  • Serves about 30 crostini
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • babswool
  • lschrive
  • BubbaQ
  • bugbitten
  • Hark

12 Reviews

Darian January 2, 2022
I made these for a family Christmas gathering and they were a big hit. I softened the goat cheese and mixed with finely chopped basil before spreading. The onion jam is the star of the show; I'm glad it made more than needed so we can use for other things!
Lisa P. January 5, 2020
The onion jam was amazing and the combination with goat cheese and basil was completely addictive. I made this as part of a Christmas Eve spread and it was a hit. 5 stars.
babswool December 12, 2018
I loved the red onion jam and can imagine it used on many things. I didn't have fresh basil so I tried a very thin layer of pesto instead. Also spread the goat cheese so that it covered the crostini more fully. I ate the few leftovers from the party the next morning - they were still delicious.
lschrive June 10, 2013
I am in love with the jam. My husband is putting it on everything! Very easy and yummy!
Merrill S. June 10, 2013
So glad to hear it!
BubbaQ June 3, 2013
I want to know what happened to the hot cheesy scallop thingies!
Merrill S. June 10, 2013
Me too!
T-Ness September 27, 2012
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!
cancook July 5, 2012
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!
bugbitten June 26, 2010
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.
Hark April 18, 2010
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.
Merrill S. April 18, 2010
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.