- 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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