Here’s the recipe for the appetizer I brought to Thanksgiving dinner. I’ve made it twice since then, each time to rave reviews.
I’m always on the lookout for party food that has substantial protein – something to sop up the alcohol. Not only is this one fast and easy, at least once the caramelized onions are made, you can make it ahead, and just do the baking and topping with pears at the end.
This makes 24 pieces, which should easily serve eight. The original recipe called for rosemary, but I used variegated oregano, because what’s on my back deck and still green. With two pounds of onions, I ended up with 2/3 of a cup left over. I know I should change that quantity to a pound and a half, but leftover caramelized onions are such a bonus I can’t bear to do it. Gorgonzola Dolce is milder, sweeter and much softer than regular gorgonzola.
- 4 tablespoons olive oil
- 2 pounds onions, about four medium, sliced 1/8-inch thick (a mandolin does it best)
- Salt and pepper
- 1-1/2 teaspoons finely chopped oregano
- 1 4-inch wide baguette (14 oz/400 g)
- 8 ounces Gorgonzola dolce
- 1 large ripe pear
- Fresh oregano for garnish
- Heat the oil in a skillet over medium-high heat. Add the onion and brown, turning frequently. When it begins to soften, season generously with salt and pepper; reduce heat to medium. Continue cooking for about 15 minutes, until nicely caramelized. Add the rosemary and transfer to a bowl to cool to room temperature.
- Heat the oven to 400 degrees. Put the bread in the toaster until lightly browned, then lay the slices on a baking sheet. Spread about an ounce of Gorgonzola on each toast, then top with a tablespoon of the onion mixture.
- Bake on the top shelf of the oven until bubbling and lightly browned, 5 to 7 minutes.
- While the crostini bake, halve the pears, take out the cores - preferably with a melon baller - and slice horizontally into thin slices.
- Top the crostini with pear slices, then cut each one into three pieces. Serve immediately.
So here’s the question: remember I came with the caramelized onions and gorgonzola already spread on the toasted baguette? I’d made the sections of baguette big enough that once they were baked and topped with pears, I could cut them into smaller pieces, maybe four per slice, because it was faster.
You said you’d have made mini ones – citing your well-known love of tiny food.
Want to mess with the recipe? What do you think would be the optimum bread?
How would you rewrite the recipe for a mini-mini crostini?
More on Gorgonzola Crostini?