
From
Market Kitchen
Salty cheese and sweet red onions make Gee Charman's party morsels very moreish
Salty cheese and sweet red onions make Gee Charman's party morsels very moreish
Garlic crostini with goats' cheese and red onion marmalade
Method
2. Add the sugar and stir as it melts. Add the vinegar and simmer until it reaches a sticky jam consistency. This should take about 45minutes, but all you need to do is stir it occasionally.
3. For the crostini: preheat the oven to 180C/gas 4.
4. Put the baguette rounds on a baking tray. Drizzle each with a little olive oil or bush on the oil using a pastry brush. Put in the oven for 5 minutes, until golden brown. Rub the garlic clove over the top of the crostini and leave to cool on a rack.
5. Put the goats' cheese into a bowl and season with salt and pepper. Spread a little onto each crostini then top with a small spoonful of the red onion marmalade. Finish with a few stems of mustard cress.
6. Cook's notes: you can store any extra onion marmalade in a sterilised jar for up to 6 months. It is great with cheese.
Once toasted, the crostinis will keep in an airtight container for 3-4 days, however don't spread them with the cheese until the last minute or they'll go soggy.
Prep:
25 min
Cook: 1 hr
Cook: 1 hr
Ingredients
For the red onion marmalade
50ml Olive oil1kg red onions, finely sliced
250g soft brown sugar
150ml red wine vinegar
For the crostini
1 long, thin, white baguette, cut into ½ cm thick roundsOlive oil, for drizzling
1 clove Garlic, peeled
200g soft Goats cheese
1 punnet mustard cress
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