Crostini with Caramelized Onions and Cranberry Chutney
These festive little appetizers will have guests thinking you spent hours of labor preparing them, but they're actually pretty quick and easy to put together. They're always a hit at holiday get-togethers when we serve them, and there are never any leftovers! This recipe makes 18-20 crostini, but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
1 hour / 30 mins
Ingredients
For the cranberry chutney:
1 pound fresh or frozen cranberries
1 small apple, peeled, cored and chopped (we used Granny Smith)
1/2 cup raisins
1 cup white sugar
1/2 cup packed brown sugar
1 cup water
Juice and zest from 1 large orange
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
For the caramelized onions:
2 large sweet onions, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon salt
Remaining ingredients:
1 wheel good-quality brie
1 good-quality French mini-baguette, cut into 1/4" slices
1 pound fresh or frozen cranberries
1 small apple, peeled, cored and chopped (we used Granny Smith)
1/2 cup raisins
1 cup white sugar
1/2 cup packed brown sugar
1 cup water
Juice and zest from 1 large orange
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
For the caramelized onions:
2 large sweet onions, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon salt
Remaining ingredients:
1 wheel good-quality brie
1 good-quality French mini-baguette, cut into 1/4" slices
Directions
Make the chutney: In a large saucepan, combine cranberries, sugars, water, orange zest and juice and spices and simmer on medium for 15 minutes, until the cranberries pop. Add apples and raisins and simmer for 15 minutes more, until the chutney thickens. Remove from heat and refrigerate, covered, in a non-reactive container for at least 4 hours and up to one day.
Make the caramelized onions: Heat a large, heavy-bottomed skillet to medium. Add butter, oil and onions. Sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep golden color. Season with salt, remove from heat, and bring to room temperature.
Toast the bread: Right before assembling the crostini, preheat your oven to 375 F. Place bread slices on a large baking sheet and bake for 5-6 minutes, flipping the bread once halfway through cooking. The bread should be toasted but not burnt; keep your eyes on the bread as it goes from a nice toasty brown to black and charred quickly. Once the bread slices are toasted, remove from oven.
To assemble the crostini, place a slice of toasted bread on your work surface. Spread about a tablespoon of brie onto the bread, then top with a spoonful of caramelized onions and a spoonful of chutney. Repeat until all bread is used. Serve immediately.
Make the caramelized onions: Heat a large, heavy-bottomed skillet to medium. Add butter, oil and onions. Sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep golden color. Season with salt, remove from heat, and bring to room temperature.
Toast the bread: Right before assembling the crostini, preheat your oven to 375 F. Place bread slices on a large baking sheet and bake for 5-6 minutes, flipping the bread once halfway through cooking. The bread should be toasted but not burnt; keep your eyes on the bread as it goes from a nice toasty brown to black and charred quickly. Once the bread slices are toasted, remove from oven.
To assemble the crostini, place a slice of toasted bread on your work surface. Spread about a tablespoon of brie onto the bread, then top with a spoonful of caramelized onions and a spoonful of chutney. Repeat until all bread is used. Serve immediately.
Looking for inspiration? Try these recipes:
Mexican Tortilla Soup
Hearty Ten Bean Soup
Chicken Chilaquiles Verdes
