May

6

Onion crostini: a 10 minute appetizer

May 6, 2009 |


I love finger food especially when it’s fast and easy to prepare. Onion crostini is just that kind of appetizer. It can be assembled in minutes when you have unexpected guests and still want to impress them. My mom taught me this recipe and I’m now making it all the time for my friends and for us too when we want to eat something out of the ordinary.

The cream can be prepared hours ahead or the night before then refrigerated. I prefer to use red or white onions and I’m looking forward to try it with fresh onions from my local farmer. Yellow onions are too strong and will spoil the flavor. Try to use the most natural mayonnaise possible with no sugar added, preservatives and so on. If you have time try to make your own. In Italy mayonnaise is pretty good but I always check the label I don’t want surprises as products can change over time. The bread I used is a 5 grain bread but you can choose the one you prefer, white, whole wheat, kamut, spelt are all fine, rye bread might be too strong and cover the onion/Parmesan taste. Crostini can be served with Prosecco wine (Conegliano-Valdobbiadene) or Custoza.

Ingredients:

4 Tbsp. mayonnaise
2 Tbsp. freshly grated Parmesan cheese
1 tsp. minced red or white onion
4-5 sliced bread of your choice

Yields: about 16-18 crostini depending on the size of you sliced bread

Preparation:

Preheat the oven at 350° F. Mix the first three ingredients.
Eliminate the crust from the bred and cut it in 4 squares.
Place a small amount of the onion mixture in the middle of each square and bake for 5 minutes. Serve warm.


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