Crostini 3 Ways
- Prep Time 0:20
- Cook Time 0:30
- 27 Comments
I swear, I did not mean for this dish to feature Christmas colors (unlike Sandra Lee, I do not coordinate my food with my decor), but, alas, there they are. Perhaps it was an unconscious choice.
In any case, this is my favorite way to throw together pretty-looking appetizers while doing seven other things (likely including but not limited to: talking on the phone, checking Facebook, washing a dish and cooking whatever else I’m serving). Basically, they require half an eye and very little thought to put together yet they always turn out gorgeously.
- extra virgin olive oil Pantry
- 1 onion, sliced thinly $0.50
- 1 tbsp balsamic vinegar Pantry
- 1 baguette, sliced into 1/2”-thick slices $1.50
- 6 oz. ricotta $3 for 14 oz.
- 1 jalapeño, sliced very thinly $0.25
- honey Pantry
- Balsamic Cranberry Sauce (or your favorite fruit preserves) $2 for 1 1/2 cups
- black pepper to taste Pantry
Total Cost of Ingredients $7.25
Preheat oven to 375 degrees F.
Drizzle 3 tbsp olive oil into a medium frying pan over medium-low heat. Add onion and cook for 18-20 minutes, stirring occasionally, until caramelized. Drizzle with balsamic vinegar and cook for 2-3 more minutes. Remove from heat.
Arrange baguette slices on a baking sheet and drizzle lightly with olive oil. Bake for 8-10 minutes or until lightly crisp. Let cool.
Spread baguette slices liberally with ricotta.
Top 1/3 of the slices with 2-3 slices jalapeño and a drizzle of honey.
Top 1/3 of the slices with a few pinches of caramelized onions.
Top 1/3 of the slices with a spoonful of cranberry sauce or preserves.
Top all crostini with a sprinkle of freshly-ground black pepper.