Description

These Caramelized Onion Crostini with Fig Jam and Blue Cheese combine sweet, savory, and tangy flavors in a delightful appetizer perfect for entertaining or a sophisticated snack. Slow-cooked onions develop a rich, jammy sweetness, complemented by the fruity fig preserves and creamy blue cheese on toasted baguette slices, finished with fresh rosemary and black pepper for a burst of herbal aroma.

Ingredients

Scale

Onion Jam

1 large vidalia onion (about 12 oz), peeled, halved, and thinly sliced
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 teaspoons balsamic vinegar

Crostini Topping

1 baguette, sliced into ¼-inch rounds
⅓ cup fig preserves
¼ cup blue cheese crumbles
2 sprigs fresh rosemary, torn or roughly chopped
Freshly ground black pepper, for serving

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Instructions

Caramelize the onions: Add the olive oil to a large cast iron or heavy-bottomed skillet over medium-high heat. Add the sliced onions and sprinkle with kosher salt. Cook for 5 minutes, stirring regularly to prevent crisping or browning in spots.
Slow cook the onions: Reduce the heat to medium-low and cover the skillet with a lid. Continue cooking the onions for about 1 hour, stirring every 10-15 minutes to ensure even caramelization. If the onions begin to burn or crisp, add a splash of water or broth and scrape the fond to keep them moist and jammy.
Add balsamic vinegar: Stir in the balsamic vinegar during the last 10 minutes of cooking. Remove the pan from heat when the onions are deeply golden and jammy with a rich, nutty aroma.
Prepare crostini base: Preheat your oven to 400 degrees Fahrenheit. Arrange the baguette slices on a sheet pan lined with parchment paper or foil.
Assemble and toast crostini: Spread 1 to 2 teaspoons of fig preserves on each baguette slice. Top with a generous spoonful of caramelized onions and a chunk of blue cheese. Place the tray in the oven and toast for 4 to 5 minutes until the cheese slightly melts and the bread crisps.
Garnish and serve: Remove the crostini from the oven and sprinkle with chopped fresh rosemary and a few grinds of black pepper. Serve warm for the best flavor.

Notes

Use Vidalia or sweet onions for the best caramelization and flavor balance.
If caramelizing onions on the stovetop is too time-consuming, you can caramelize them in advance and refrigerate for up to 3 days.
To keep crostini crisp, assemble the toppings just before serving.
For a milder cheese option, substitute blue cheese with goat cheese or ricotta.
Use gluten-free baguette slices to make this recipe gluten-free.

Nutrition

Serving Size: 1 crostini
Calories: 120 kcal
Sugar: 5 g
Sodium: 150 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 10 mg