Goat-Ricotta Crostini With Spicy Onion & Garlic Jam

1. 1

   Slice onions in half from root to top then thinly slice.

2. 2

   Heat olive oil and butter in skillet over medium heat, add onion slices and cook, stirring occasionally until well caramelized (20 minutes)

3. 3

   Add garlic and cook for 3-4 minutes being very careful not to burn it. Season with kosher salt.

4. 4

   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.

5. 5

   While the onions are cooking, briskly mix the goat cheese and ricotta together. Season with kosher salt and black pepper to taste.

6. 6

   Cool onion jam to room temp or place in the fridge.

7. 7

   Right before the party, thinly slice and toast the baquette with a little olive oil and a sprinkling of kosher salt.

8. 8

   Spread some of the cheese mixture on each crostini and top with a small spoonful of the onion jam, serve.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.