Red Onion Crostini Recipes

Steps:

• In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

Steps:

• Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
• Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

Steps:

• Make toasts:
• Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
• Cook peppers and onions:
• Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
• Make pesto while peppers cook:
• Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
• Assemble crostini:
• Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.