Caramelized Onion and Feta Crostinis.

A while back I cooked for a small wedding reception party thing for my Mom and her husband Aaron.

I did a couple different things, not knowing the people who were going to be there, I went with a couple basic things, items that everyone and anyone would like.

One thing that I did stood out in particular though. It was an idea that I had tried before at a friends birthday party where I also was the cook/chef.


Ingredients: Red onion, feta cheese, honey, butter, ground black pepper, your favorite bread to make crostinis with


Once you have gathered all your ingredients together, begin by slicing your onion. Try and get the sliced relatively thin and as even as possible. This will ensure that nobody gets a big bite of crunchy red onion, and instead will get sweet, silky, evenly cooked yumminess.

In a frying pan (or whatever you’ve got handy), melt about a spoonful of butter completely on low heat (burnt butter is nasty), and add your onions. Toss to make sure they are coated, and let them caramelize, stirring occasionally.

After about 3 minutes of this, add a spoonful of honey and stir in. Add a pinch of ground black pepper, toss, and continue to let caramelize until onions are the desired texture… I like mine completely soft for this crostini, but if you like a bit of crunch, that’s alright too. Remember to turn off the heat once you’ve got what you want in the pan.

Gather your baguette, and slice into about 1/2 inch thick pieces. In a large frying pan, melt a third of a stick of butter and place your crostinis in the pan on medium to low heat. Allow time for the bread to brown on one side (about 2 minutes) and then flip. Remove your crostinis from the pan and turn off the heat.

Add a dollop of caramelized red onions on to your crispy bread and top with crumbled feta cheese.

This appetizer was a big hit at both parties I served it at. It’s unusual, but the flavor combinations work perfectly together, with the punch of the red onion balanced nicely with the sweetness of the honey and the salty coolness of the feta.



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