Caramelized Onion-Tomato Jam Crostini with Brie : Appetizer Recipe
Course Appetizer
Cuisine French
Calories
Author Robin Gagnon
Ingredients
1French baguette
2-3tbsFinlandia salted buttermelted
8ozbrie
Tomato Onion Jam
4tbsFinlandia salted butter3 at start, then one added later
3large sweet onions
¼teaspoonsea salt
1teaspoonfresh thyme leaves
4ozsundried tomatoesvacuum packed, not oil packed
Instructions
Preparing the Jam:
Peel and slice the onions, then place them in a skillet with 3 tbs of Finlandia salted butter over medium heat. Stir frequently.
While onions are cooking, chop the sun dried tomatoes into small pieces.
Once the onions are softened and becoming translucent add the salt, thyme, sundried tomatoes and another tablespoon of butter.
Continue to cook until the onions are browned and sticky. Frequent stirring is a must (especially to avoid burning the tomatoes). The burner may need to be turned down slightly to a low-medium setting. This can take from 40 minutes up to an hour.
Preparing the Crostini
Preheat oven to 400 degrees.
Cut the baguette into ½ inch thick slices. Lay them out on a large baking sheet (or sheets).
Generously baste each side of the bread slices with the melted butter. Then bake until the bottom of each is a light golden brown. Remove baking sheet to counter.
Flip each crostini toast over, then spread a little of the onion tomato jam on each and top with a slice of brie.
Return the crostini to the oven and bake until the cheese is melted and edges of bread are crisp and lightly browned.