Crostini–A Quick and Savory Appetizer

Lets use up those tasty, gluten-free baguettes!  Another appetizer that my family and friends enjoy is crostini.  Thin slices of French bread that are drizzled with olive oil and baked to be toasted.  Then you spread a savory mix of cheeses and top with balsamic onions.  It has a couple of steps but they can be done early in the day.  Keep the cheese mix and onions in separate containers and refrigerated.  You put the parts together five minutes before you want to serve the appetizer.  This goes very well with a crisp, cold white wine.

Invite the neighbors over for a get-together!  Take everything out of the fridge about a half hour before the guests are to arrive.  Just before your guests are to arrive, spread the cheese on the toast and top with onions.  Have the assembled appetizer on a baking tray to be placed under the broiler for just about a minute.  Having the broiler on for just a couple of minutes can’t heat up the house too much.  And the flavors are so worth it!  Enjoy!

Blue Cheese Crostini with Balsamic Onions–Use with GF Baguettes
  • 1 Gluten-Free Baguette, sliced (recipe posted June 22)
  • 4oz blue cheese crumbles (room temperature)
  • 2oz cream cheese (room temperature)
  • 1 large red onion (thinly sliced)
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 bunch fresh thyme sprigs
  • salt and pepper to taste
  1. Preheat oven to 350 degrees F. Arrange slices of bread in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake 10 minutes, until lightly toasted.
  2. In a medium bowl, use a wooden spoon to blend the blue cheese and cream cheese.
  3. For the balsamic onions, melt butter and olive oil in heavy skillet; add onions and ½ teaspoon of salt and stir well to coat. Reduce heat to medium-low, cover and cook until the onions are soft and translucent, about 10 minutes. Remove cover and continue cooking for about 20 minutes. Stir occasionally to prevent sticking. When onions are golden, add balsamic vinegar and stir well. Cook for 2-3 minutes, until onions glaze with the vinegar. Remove from heat and let cool to room temperature.
  4. To assemble the appetizer, preheat broiler. Spread some of the cheese mixture on each toasted bread round. Top with onions and sprinkle with fresh thyme leaves. Broil crostini for 45 to 60 seconds, until the cheese begins to bubble. Serve warm or at room temperature. Refrigerate any leftovers. Makes about 16 crostini.