Small Plates & Street Food · French
Blue Cheese Crostini with Red Onion Jam
Crunchy baguette toasts are swiped with whipped cream cheese, then piled with sticky, wine-dark red onion jam. Crumbles of tangy blue cheese on top create a sweet, salty and funky combination made for holiday parties.
Test kitchen note: The onion jam keeps for two weeks in the fridge, so double the batch and bring it to room temperature before assembling.
Method 6 steps
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Cook the onions in 2 tablespoons oil with a pinch of salt over medium-low heat for 20 minutes until very soft.
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Add the brown sugar, wine and vinegar and simmer for 20 to 25 minutes, stirring now and then, until thick, glossy and jammy. Cool.
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Brush the baguette slices with the remaining oil and bake at 375F for 10 to 12 minutes until golden and crisp.
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Beat the cream cheese with the heavy cream until fluffy.
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Spread each toast with whipped cheese and top with a small spoonful of onion jam.
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Scatter the blue cheese crumbles over the top and arrange in rows on a board to serve.
That is the whole pie. Enjoy every slice.
Pairs well with
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