Petitchef

Vegan crostini with cream cheese and caramelized onion-cranberry chutney

Appetizer
6 servings
10 min
15 min
Very Easy
Spooning the onion mixture atop a layer of luscious white "cheese" that is smoothed over crunchy grilled bread or a whole grain cracker makes for one scrumptious appetizer.

Ingredients

6 servings
- 2 tablespoons olive oil

- 2 medium yellow onions, halved, peeled, and cut crosswise into thin slices

- coarse sea or kosher salt to taste

- freshly ground black pepper

- 2 medium-large cloves of garlic, peeled and thinly sliced

- 4 tablespoons dried cranberries

- 4 teaspoons balsamic vinegar

- optional: 1/4 teaspoon or so of dried thyme or minced rosemary

- vegan cream cheese or vegan goat "cheese"

- small piece of good bread, like ciabatta, grilled or toasted or sturdy whole grain crackers

Vegan Goat "Cheese"

- 14 ounces regular firm tofu

- 2 garlic cloves or roasted garlic cloves

- 2 tablespoons nutritional yeast

- 2 teaspoons fresh lemon juice

- 1/2 teaspoon Amino Acids

- 1/2 teaspoon salt or to taste

- 1/2 teaspoon seasoned salt

- freshly ground black pepper to taste

- pinch granulated sugar or raw sugar

- zest of 1/2 a lemon

Preparation

Step 1

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, salt and pepper and saute, stirring frequently, until soft and beginning to turn golden.

Step 2

Add garlic and continue sauteing and stirring frequently until onion is golden-brown. You may add a little splash of water during the cooking process to speed it along if desired.

Step 3

Stir in cranberries, balsamic vinegar and optional thyme or rosemary, and cook just another minute or until cranberries are slightly softened.

Step 4

Remove from heat and serve atop small toasts or crackers spread with vegan cream cheese.

Step 5

Vegan Goat "cheese" :Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Store in refrigerator in an airtight container.






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