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

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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.

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