Carmelized Onion And Cheese On Crostini Toasts

3
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


" These are so easy to put together. You may make the carmelized onion up to 5 days ahead of time. The crostini toasts will keep for weeks in a sealed container or in your freezer. The recipe was originally from Cooking.com with some modification from me. Taleggio is fifficult to find in my area. I relly don't know if I would Love the sharp heated (almost blue cheese flavour) so I used Danish Fontina - fabuslous - perfect flavour combination"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (828.4 g)
  • Calories 2271.8
  • Total Fat - 119.8 g
  • Saturated Fat - 39.6 g
  • Cholesterol - 310.4 mg
  • Sodium - 3775.5 mg
  • Total Carbohydrate - 227.9 g
  • Dietary Fiber - 10.7 g
  • Sugars - 16.8 g
  • Protein - 70.8 g
  • Calcium - 978.5 mg
  • Iron - 15.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 2.9 mg

Step 1

Paint one side of the baguette slices with olive oil, place on a baking sheet oil side up and bake at 350f for 7 minutes, remove from oven and cool. If you are not using the crostini now place in a sealed container for future use

Step 2

Heat 2 tablespoons oil in a skillet, add sliced onions, medium heat, season with salt and pepper, stir fry until the onions begin to brown 6-8 minutes

Step 3

Add the 1/4 cup water to the onion continue cooking for about 10 minutes or until the water has evaporated and the onions are golden. You may now place it onions in a closed container in the fridge for future use or go on with the recipe

Step 4

5 minutes before you are ready to serve place the crostinis on a cookie sheet, place a slice of cheese on each bake in preheated 350 oven until the cheese has softened and melted

Step 5

Top with carmelized onions and serve warm

Tips & Variations


No special items needed.

Related

Gerry

Easy to put together, a make ahead and tastes good makes for a winning combination at our house!  I used one of my favouite cheeses, Suputo's mozarella which slices so beautifully and one we enjoy. I was looking for some new appetisers to serve at our next long weekend in September - this is on for sure!

review by:
(12 Aug 2012)