Description
This Caramelized Onion Crostini with Fig Jam and Blue Cheese is an elegant appetizer featuring sweet, jammy onions slowly caramelized to perfection, layered on toasted baguette slices with rich fig preserves and tangy blue cheese, finished with fresh rosemary and black pepper for a burst of flavor.
Ingredients
Scale
Onions and Marinade
- 1 large vidalia onion (about 12 oz), peeled, halved, and thinly sliced
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 teaspoons balsamic vinegar
Bread and Toppings
- 1 baguette, sliced into ¼-inch rounds
- ⅓ cup fig preserves
- ¼ cup blue cheese crumbles
- 2 sprigs fresh rosemary, torn or roughly chopped
- Freshly ground black pepper, for serving
Instructions
- Caramelize the onions: Heat the olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Add the sliced onions and sprinkle with kosher salt. Cook for 5 minutes, stirring frequently to avoid browning or crisping.
- Slow cook the onions: Reduce the heat to medium-low, cover with a lid, and continue cooking for about 1 hour, stirring every 10-15 minutes. If the onions start to stick or burn, add a splash of water or broth and scrape the pan bottom to release the caramelized fond.
- Add balsamic vinegar: Stir in the balsamic vinegar during the last 10 minutes of cooking, then remove the onions from the heat once they are golden and jammy.
- Prepare the baguette slices: Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet lined with parchment paper or foil.
- Assemble the crostini: Spread 1-2 teaspoons of fig jam on each baguette round. Top with a generous pile of caramelized onions and a few chunks of blue cheese.
- Toast in the oven: Place the assembled crostini in the oven and toast for about 4-5 minutes until the bread is crisp and the cheese slightly melts.
- Garnish and serve: Remove from the oven, sprinkle with fresh rosemary and freshly ground black pepper. Serve warm.
Notes
- Use Vidalia onions or another sweet onion variety for best flavor in caramelizing.
- Stir the onions frequently during cooking to prevent burning and ensure even caramelization.
- If the onions start to stick, adding a splash of water or broth will help loosen the fond and keep the onions moist.
- Fig preserves can be substituted with another fruit jam like apricot or raspberry if desired.
- For a milder cheese, goat cheese or cream cheese can be used instead of blue cheese.
- Store any leftover caramelized onions in the refrigerator for up to 5 days and reheat gently.
Nutrition
- Serving Size: 1 crostini
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
