Crostini with Caramelized Onion Jam

Top Pillsbury® French loaf with caramelized onion and cheese to make these tasty crostinis! Perfect appetizer if you love Italian cuisine.

(39)
(19)
Save and Share
  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 24
 

Ingredients

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
2
tablespoons olive or vegetable oil
2
medium sweet onions, thinly sliced (about 2 cups)
2
teaspoons garlic, finely chopped
1
teaspoon kosher (coarse) salt
2
tablespoons packed brown sugar
1/4
cup red wine vinegar
1/2
cup chicken or vegetable broth
Cooking spray
1/4
cup cream cheese or chèvre (goat) cheese, softened (2 oz)
1
teaspoon chopped fresh thyme or oregano leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
  • 3 Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.
  • 4 Remove saucepan cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
  • 5 Place 1 teaspoon caramelized onions on each toasted bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with herbs.
  • 1 Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
  • 3 Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.
  • 4 Remove saucepan cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
  • 5 Place 1 teaspoon caramelized onions on each toasted bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with herbs.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.