- Prep Time
- 5 mins
- Total Time
- 35 mins
- Makes
- 16 crostini
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1 tsp
- Roasted Garlic Seasoning Paste
- 5 mL
- 1
- large red onion, sliced in half circles
- 0
- 1/2 tsp
- sugar
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 4 tsp
- balsamic vinegar
- 20 mL
- 1/2 cup
- reduced sodium beef broth
- 125 mL
- 2 tsp
- fresh thyme, leaves only
- 10 mL
- 2 loaves
- Ciabatta bread
- 470 g
- 1 1/2 cups
- grated Gruyère cheese, loosely packed
- 375 mL
Method
- Step 1
- Preheat oven to 425°F (220°C). In a large skillet, heat olive oil. Add garlic paste and onion and cook over medium-low heat, stirring occasionally, until onion softens, 15 min. Stir in sugar and salt, then balsamic vinegar. Add beef broth and simmer until liquid evaporates, 5 to 10 min. Stir in thyme leaves, remove from the heat.
- Step 2
- Meanwhile, remove the ends of each loaf (discard ends or save for another use), and slice each loaf into 8 pieces. Put a spoonful of the onion mixture onto each slice and sprinkle with cheese.
- Step 3
- Bake in the oven on a parchment paper-lined baking sheet until cheese is bubbling and golden, 10 min. Serve immediately.
Tips
The topping for this irresistible appetizer can be made the morning of.
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