Recipe

Toasted Goat Cheese Crostini with Basil and Red Onion Jam

Community Pick!

Recipe
No Questions Yet

Toasted Goat Cheese Crostini with Basil and Red Onion Jam

Photo by merrill

Chef
merrill's 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...
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.)

Expand Collapse

Serves about 30 crostini

For the red onion jam:

2 medium red onions, thinly sliced Ask a question about this ingredient

2 tablespoons unsalted butter Ask a question about this ingredient

1/4 cup sugar Ask a question about this ingredient

1/4 teaspoon salt Ask a question about this ingredient

freshly ground black pepper Ask a question about this ingredient

1/3 cup red wine Ask a question about this ingredient

1 tablespoon sherry vinegar or red wine vinegar Ask a question about this ingredient

For the crostini:

1 baguette Ask a question about this ingredient

1 log fresh goat cheese Ask a question about this ingredient

30-40 small basil leaves, rinsed and dried Ask a question about this ingredient

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.)
Ask a question about this step
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.
Ask a question about this step

3 Comments on Toasted Goat Cheese Crostini with Basil and Red Onion Jam

bugbitten added about 1 year ago

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 added over 2 years ago

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 is a co-founder of food52.

added over 2 years ago

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.