Garlic crostini with goats' cheese and red onion marmalade

Method

1. For the red onion marmalade: heat the olive oil in a large frying pan over a medium heat. Add the sliced onions and cook over a low heat until soft and translucent - about 7-8 minutes.

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.

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Ingredients

For the red onion marmalade

50ml Olive oil
1kg 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 rounds
Olive oil, for drizzling
1 clove Garlic, peeled
200g soft Goats cheese
1 punnet mustard cress

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