Petitchef

Roasted garlic, caramelized onions and gorgonzola crostini

Appetizer
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
One baguette

3/4 cup Crumbled Gorgonzola Cheese

2 Heads of Garlic

2 Sweet Vadalia Onions

1 Tablespoon Butter



Salt and Pepper

Preparation

  • Most of this can be done ahead of time if you need it for a dinner party and such.
  • Roast the garlic first(this takes about 1 1/2 hour)-Preheat the oven to 350. Collect as many heads of garlic as you would like to roast.
  • Cut the tops off so all bulbs are exposed. Lay in a foiled and greased baking dish and drizzle bulbs with olive oil. Sprinkle with a small amount of salt.
  • Cover pan with foil. Cook until golden brown and soft. The garlic should squeeze right out of the shell, like soft butter.
  • When cool to the touch, remove the cloves of garlic and place in a bowl. Mash into a paste.
  • While the garlic is baking, sauté on medium, 2 large onions with 1 tablespoon butter and a splash of olive oil. The onions should be less thinly sliced.
  • When translucent and beginning to brown, add a drizzle of balsamic vinegar. Cook until browned.
  • Cut the baguette on an angle in 1/2" slices. Place on a cookie sheet with a very thin layer of olive oil.
  • Drizzle a thin amount on the top of the bread as well and place in the oven. Set the oven broiler to low and flip the toast after 5 minutes.
  • As all ovens are different make sure to keep an eye that the toast doesn't burn. Let the other side brown lightly and remove from the oven.
  • Spread the roasted garlic paste on the toast- then layer the sautéed onions.
  • Finally add the crumbled Gorgonzola cheese- and place back in oven (with broiler on low) for just long enough to slightly melt the cheese.

Photos

Roasted Garlic, Caramelized Onions and Gorgonzola Crostini, photo 1
Roasted Garlic, Caramelized Onions and Gorgonzola Crostini, photo 2
Roasted Garlic, Caramelized Onions and Gorgonzola Crostini, photo 3

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