These goat cheese and caramelized onion crostini are an easy yet sophisticated appetizer. Make them for your next cocktail party!
I’m pretty sure my friends and I were the only kids who threw dinner parties in high school. It worked out perfectly because they wanted to feel like grown-ups and I needed people to practice cooking for. My friend Sofya and I used to sit in class and write the menus in our notebooks. The gatherings never turned out super sophisticated (I mean, we ate off of paper plates and had jello shots for dessert), but we felt pretty cool anyway. And most importantly for me, I got to use my peers as guinea pigs for trying out new recipes.
If memory serves me right, these caramelized onion crostini first graced my table circa 2008 for Friendsgiving dinner. No one – myself included – could fathom that humble onions could be turned into such sweet-savory magic. Along with a slather of funky goat cheese and the woodsy aroma of thyme, this grown-up appetizer was an absolute hit.
I’ve served these crostini at every single party I’ve hosted since. I usually prep the toasts and onions in advance, so that when guests arrive early and ask if they can help in the kitchen, they can tackle crostini assembly while enjoying their first drinks.Print
These goat cheese and caramelized onion crostini are an easy yet sophisticated appetizer. The onions and toasts can be prepped in advance and kept at room temperature until ready to assemble.
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 4 small yellow onions, thinly sliced
- 1/2 teaspoon sea salt
- 3/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 baguette, cut into 1/3″-thick rounds
- 4 ounces goat cheese, softened
- In a large non-stick skillet, heat 1 tablespoon of the olive oil and the butter over low heat. When the butter is melted, add the onions and salt, and toss to combine. Cover tightly with a lid and cook until the steam has softened the onions and they are starting to become translucent, stirring occasionally, about 7 minutes.
- Remove the lid and turn the heat up to medium. Stir in the thyme and pepper. Cook until the onions are browned and pasty, stirring frequently, about 20 minutes more.
- In the meantime, preheat the oven to 400ºF.
- Arrange the bread slices on a baking sheet in a single layer. Drizzle lightly with the remaining oil, flip, and drizzle the other side. Bake until the toasts are golden brown around the edges, 5-7 minutes.
- To serve, spread about 1 teaspoon of goat cheese on each toast and top with about 1 tablespoon of onions.
- Serving Size: 2 crostini
- Calories: 200