My husband and I love to cook and of course, we love to eat. My husband always calls dinner an event (except when we are running out the door in the middle of the week to get kids to their events – then he calls it crazy.)
Last weekend we had one day that just had morning games. The afternoon was spent doing chores around the house and the evening was free. Mark was planning dinner for us so I told him I would make an appetizer. We had taken a class at Sur La Table in March and had this amazing onion crostini with blue cheese and bacon. As usual, I converted this recipe a little to fit our tastes and what we had at home. The result was even better than what we had at Sur La Table!
For anyone looking for a quick appetizer, this is not it. It takes about an hour to prepare. We drank wine and had some cheese while we talked so an hour went by quickly. The good news is that you can make the onions ahead of time and toast and make up the crostini later. Putting it all together after the onions are done takes about 15 minutes. We had enough to put make again another night.
1 medium onion, diced
2 tbsp. olive oil (divided)
4 slices of bacon (we used precooked)
1 cup of broth (we had chicken broth on hand)
1 cup of red wine (we were drinking a Bordeaux so that is what we used)
1 tsp. dried thyme (divided)
1 tbsp. balsamic vinegar
4 oz. crumbled blue cheese
1 baguette, cut into 1/2” slices
Cook onions in 1 tbsp. of olive oil over low to medium heat until brown and caramelized – about 30 minutes.
Increase heat and add wine and broth.
Simmer and stir until mixture is thick and moisture is reduced by ½ – another 30 minutes.
When done, remove from heat and add ½ tsp. thyme, balsamic vinegar and bacon to onion mixture. Set aside.
To prepare crostini, mix 1 tbsp. olive oil and ½ tsp. dried thyme in bowl. Preheat oven to 350 degrees.
Brush olive oil onto sliced baguettes and set on sheet pan.
Cook in oven for approximately 10 minutes or until lightly browned.
When crostini is done, add an equal amount of crumbled blue cheese to each baguette.
The original recipe called for 2 tsp. but we added more. Top blue cheese crostini with an equal amount of onion mixture. Enjoy with a glass of Bordeaux or any red wine. Delicious!