The combination of creamy, pungent blue cheese and sweet red onion jam make these bruschetta a sure crowd-pleaser. They’re great for hosts, too: Both the sauteed onions and the blue cheese spread may be made several days in advance. Note that red onions vary in size, but whatever size you find, you want to start with 6 cups sliced and cook them down until they’re very soft and starting to brown. You’ll have enough toppings for a large baguette.
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Blue Cheese and Red Onion Crostini.
1. Info for Creamy Blue Cheese and Red Onion Crostini
- Cook Time: 53 min
- Total Time: 53 min
- Servings: 12
- Calories: 125.28 kcal
2. Ingredients for Creamy Blue Cheese and Red Onion Crostini
- 1 baguette
- 1 Tbsp. olive oil
- 6 medium red onions (peeled; about 1 cup sliced per onion)
- 2 Tbsp. olive oil
- 2 Tbsp. sugar
- 3 Tbsp. raspberry red wine vinegar (or regular red wine vinegar)
- 1/2 tsp. salt
- 3 ounces blue cheese (softened)
- 3 ounces cream cheese (softened)
- 24 flat-leaf parsley leaves
Preheat the oven to 400°F.
Cut the baguette on a slight diagonal into 1/2-inch-thick slices (1 baguette makes about 24 slices).
Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each with the olive oil.
Bake the slices on middle rack of oven until lightly toasted, 9-10 minutes.
Check to see that bread slices are done. Remove from oven or add time as needed. When done, let cool.
Make the onion jam: Peel each onion and cut in half through the root end. Cut into thin slices.
Heat the oil in large nonstick frying pan over medium heat. Add the onions and sugar and cook, stirring occasionally, until very soft and starting to brown, 17-18 minutes. Stir in the vinegar and cook until absorbed, about 1 minute. Remove from heat and stir in the salt.
For the blue cheese spread: Combine the blue cheese and cream cheese in a bowl. Mix with a wooden spoon until well combined.
To assemble the crostini: Spread one side of each bread slice with the cheese mixture. Top each with an even amount of onion jam.
Top each crostini with a parsley leaf and serve.