Appetizer - Crostini with Caramelized Onion Jam

By rainmaker

Ingredients

• 1 can (11 oz) Pillsbury refrigerated crusty French loaf
• 2 tablespoons olive oil
• 2 medium sweet onions, thinly sliced (about 2 cups)
• 2 teaspoons garlic, finely chopped
• 1 teaspoon kosher (coarse) salt
• 2 tablespoons packed brown sugar
• 1/4 cup red wine vinegar or balsamic vinegar
• 1/2 cup chicken or vegetable broth
• Cooking spray
• 1/4 cup goat cheese, softened (2 oz)
• 1 teaspoon chopped fresh thyme or oregano leaves

Details

Servings 24

Preparation

Step 1

Heat oven to 350 degrees Bake French loaf as directed on can. Cool 5 minutes.

Meanwhile, in 2 quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling, reduce heat. Cover and simmer 30 minutes.

Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.

Remove saucepan cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.

Place 1 tsp. caramelized onion on each toasted bread slice; top with 1 rounded tsp. goat cheese. Sprinkle with herbs.