Crostini With Ricotta And Red Onion Jam Recipes

Steps:

• Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.

Steps:

• Preheat oven to 375 degrees. Cut baguettes into 1/2-inch slices. Arrange in a single layer on rimmed baking sheets. Brush with olive oil and bake until golden at edges, 7 to 10 minutes. Let cool.

Steps:

• Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

Steps:

• Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
• In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
• Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

Steps:

• Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
• Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.