What do you get when grilled baguette slices (crostini) and roasted cipollini onions come together? Answer: a heavenly snack that’s so easy-to-make and ridiculously delicious!
Ingredients
1 lb. cipollini onions, ends cut and skins peeled
extra-virgin olive oil
sea salt and freshly ground black pepper
aged balsamic vinegar (break out the good stuff!)
baguette, sliced
Instructions
Preheat oven to 350f. On a baking tray add onions and add a splash of olive oil. Toss to coat and season with sea salt and freshly ground black pepper. Roast 30 minutes then turn over and roast for a further minutes. Cooking times may vary so keep an eye on the last 15 minutes. Remove from oven and drizzle balsamic vinegar over onions.
Get the crostini ready by lightly brushing or spraying olive oil over the slices and grill until lightly browned. Remove from heat. If you don’t have a bbq, use a toaster. To assemble, place 1 or 2 cipollini onions on a crostini and smear to cover. Drizzle with extra-virgin olive oil and dig in straight from the baking tray!
Notes
The Culinary Chase’s Note: Slice a peeled garlic clove and rub the surface of the crostini while still warm before adding cipollini onions. I made this twice over the weekend it was that good. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/05/roasted-cipollini-onion-crostini/