Saturday, December 20, 2008
Crostinis - Carmelized Onions with Gorgonzola and Crabmeat
Carmelized Onion & Gorganzola Crostini
2 vidalia onions
Loaf french bread
Chop the onions in half moon slices. Sautee with olive oil and seasonings, once the onions start to soften keep the heat on medium - low so they carmelize but don't burn.
Once they are carmelized, top crostini slices with the onion mixture and crumble the cheese on top.
Bake for about 15 minutes at 350 degrees.
I had leftover crabmeat stuffing from the mushrooms, so just topped the rest of my bread with it and baked with the onion crostinis.
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