Spiced Red onion Chutney and Gorgonzola Crostini
Sweet and sticky red onion chutney made with delicious festive spices served with char-grilled ciabatta bread and topped with crumbly gorgonzola cheese. The red onion chutney below will make enough to spread generously on 15 crostini. The recipe can be doubled to serve more.
Servings: 15 crostini
Ingredients
- 3 large red onions
- 50 g sugar (1/4 cup)
- 50 ml red wine vinegar (just shy of 1/4 cup)
- 50 ml red wine (just shy of 1/4 cup)
- 3 juniper berries
- 4 cloves
- 1 pinch cinnamon
- 1 pinch salt
- Gorgonzola piccante (crumbly kind)
- 1 loaf Ciabatta bread
Instructions
- Finely slice the red onions, I like to do this in my food processor using the slicer attachment which takes seconds but you can also finely slice them with a knife.
- Add the onions and the sugar to a large saucepan and cover with a lid. Cook on a medium heat for 10 minutes until soft.
- Remove the lid and add the red wine, red wine vinegar, spices, bay leaf and a pinch of salt. Stir to combine then continue cooking until soft and sticky (there should be no liquid left).
- Leave the onions to cool completely.
Assemble the crostini
- Cut the ciabatta into slices and drizzle with olive oil. Char-grill the crostini on a hot griddle pan.
- Top with the cooled red onion chutney and some gorgonzola cheese then serve.
Notes
- Prep in advance - The red onion chutney tastes even better the next day.
- Before serving - Make sure to remove the cloves, bay and juniper berries before serving.
- Storage - The chutney will keep well in the fridge for 3-4 days.
- Other cheese that would work well - any blue cheese, Taleggio or a strong soft cheese such as brie or Pecorino Staginato.
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 201mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.1mg
