Crostini with Stracciatella & Agrodolce Onions

Crostini with Stracciatella & Agrodolce Onions

Crostini with Stracciatella & Agrodolce Onions
Crostini with Stracciatella & Agrodolce Onions

Crispy
toasted
bread
topped
with
creamy
stracciatella
cheese
and
sweet,
tangy
agrodolce
onions.
The
rich
cheese
pairs
perfectly
with
the
caramelized
onions,
offering
a
delicious
balance
of
flavors.
A
simple
yet
elegant
appetizer
that's
sure
to
impress.

Ingredients

  • 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

Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Step 8

Step 9

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