Crostini with Stracciatella & Agrodolce Onions

September 16 2022 – That's Amore Cheese

Crostini with Stracciatella & Agrodolce Onions

Crostini with Stracciatella & Agrodolce Onions

Chef Julia Busuttil Nishimura
Course Entree
Servings 6-8 people



  • 1 baguette, thinly sliced
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving
  • 1 large onion, very finely sliced
  • 125ml (1/2 cup) red wine vinegar
  • 1 tbsp caster sugar
  • 60g pine nuts, lightly toasted
  • 2 tbsp currants
  • Small handful parsley leaves, roughly choopped
  • Small handful fennel fronds, plus extra to serve (optional)
  • Sea salt
  • 200g That's Amore Stracciatella



Preheat oven to 180°C. Line two baking trays with baking paper.

Arrange baguette slices on tray and drizzle with a little olive oil on each side. Sprinkle with salt and bake for 8-10 mins, or until golden. Set aside to cool.

To make the agrodolce onions, warm olive oil in large frying pan over low-medium heat. Add onions to pan with pinch of salt and cook gently for 15-20 mins. Stir onions occasionally to ensure they aren't colouring too much - they should be soft and just beginning to caramelise. 

Increase heat to medium and add vinegar, sugar, pine nuts and currants. Stir to coat onions and to help sugar dissolve. Allow to simmer for 5 mins, or until most of the liquid has evaporated. Take off heat and allow to cool briefly. 

Stir through parsley and fennel fronds, then season to taste with salt. It should have a good balance of sweet and sour, feel free to add more vinegar or sugar to taste. Transfer to a bowl and set aside.

Spoon some stracciatella over a slice of toasted baguette then top with a spoonful of the agrodolce onions. Repeat with remaining stracciatella and agrodolce onions. Drizzle with some more extra-virgin olive oil, sea salt and fennel fronds.

Tagged: Entree, Julia Busuttil Nishimura, Side