Garlic Crostini with Goats Cheese and Red Onion Marmalade

Salty cheese and sweet red onions make Gee Charman's party morsels very moreish
Garlic Crostini with Goats Cheese and Red Onion Marmalade
  • Rating:
  • Serves: Makes 25-30
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


For the red onion marmalade

  • 50 ml olive oil
  • 1 kg red onions, finely sliced
  • 250 g soft brown sugar
  • 150 ml red wine vinegar

For the crostini

  • 1 long, thin, white baguette, cut into ½ cm thick rounds
  • olive oil, for drizzling
  • 1 cloves garlic, peeled
  • 200 g soft goats' cheese
  • 1 punnet mustard cress

Tips and Suggestions

you can store any extra onion marmalade in a sterilised jar for up to 6 months. It is great with cheese.

Once toasted, the crostinis will keep in an airtight container for 3-4 days, however don't spread them with the cheese until the last minute or they'll go soggy.


1. For the red onion marmalade: heat the olive oil in a large frying pan over a medium heat. Add the sliced onions and cook over a low heat until soft and translucent - about 7-8 minutes.

2. Add the sugar and stir as it melts. Add the vinegar and simmer until it reaches a sticky jam consistency. This should take about 45minutes, but all you need to do is stir it occasionally.

3. For the crostini: preheat the oven to 180C/gas 4.

4. Put the baguette rounds on a baking tray. Drizzle each with a little olive oil or bush on the oil using a pastry brush. Put in the oven for 5 minutes, until golden brown. Rub the garlic clove over the top of the crostini and leave to cool on a rack.

5. Put the goats' cheese into a bowl and season with salt and pepper. Spread a little onto each crostini then top with a small spoonful of the red onion marmalade. Finish with a few stems of mustard cress.


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