Creamy Blue Cheese And Red Onion Crostini – a delicious recipe with baguette, olive oil, red onions, olive oil, sugar, red wine vinegar raspberry. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400u00b0F.
2
Cut baguette on a slight diagonal into 1/2-inch-thick slices (1 baguette makes about 24 slices).
3
Arrange bread slices in a single layer on sheet pan. Brush top side of each with olive oil.
4
Bake on middle rack of preheated oven until lightly toasted, 9 to 10 minutes.
5
Check to see that bread slices are done. Carefully remove from oven or add time as needed. When done, let cool.
6
Make onion jam: Halve each onion through root end. Cut into thin slices.
7
Heat oil in large nonstick frying pan over medium heat. Add onions and sugar and cook, stirring occasionally, until very soft and starting to brown, 17 to 18 minutes. Stir in vinegar and cook until absorbed, about 1 minute. Remove from heat and stir in salt.
8
Blue cheese spread: Combine blue cheese and cream cheese in a bowl, mixing with a spoon until well combined.
9
Assemble bread slices: Spread 1 side of each bread slice with cheese mixture. Top each with an even amount of onion jam.
10
Top each crostini with 1 parsley leaf and serve.
565
kcal
Calories
31
g
Fat
58
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 baguette, 1 tablespoon olive oil, 6 red onions medium, peeled; about 1 cup sliced per onion, 2 tablespoons olive oil, and more.
Yes, Creamy Blue Cheese And Red Onion Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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