Crostini with Caramelized Onions, Balsamic Vinegar and Pine Nuts - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crostini with Caramelized Onions, Balsamic Vinegar and Pine Nuts



    Determined Triathlete Never Lost Hope


    • 24 each French bread slices, sliced about ¼-inch thick
    • ½ cup Extra Virgin Olive Oil or your favorite oil
    • Salt and freshly ground black pepper, to taste


    • Preheat oven to 400 degrees Fahrenheit.
    • Place bread slices on a cookie sheet and brush or spray them with olive oil on both sides. Season the top side with salt and pepper.
    • Bake in oven for about 8 minutes until they are light golden brown.
    • To finish, rub each toasted sliced of bread with the garlic clove for additional flavor.
    • To present, top each crostini with about 2 teaspoons of the caramelized onions from recipe below.

    Caramelized Onions

    • 2 Tbsp. Extra Virgin Olive Oil
    • 2 cups onions, sliced
    • 2 Tbsp. golden raisins
    • 2 Tbsp. balsamic vinegar
    • 2 Tbsp. Toasted pine nuts, save to garnish the tops
    • Salt and pepper to taste


    • Heat saute pan over medium-high heat, add olive oil and onions.
    • Cook, stirring occasionally until softened and deep brown.
    • Turn heat down and let onions begin to caramelize.
    • Add vinegar and raisins and cook for a minute more. Season to taste with salt and pepper.
    • Remove from heat, and let cool to room temperature. Use to top crostini.

    Lincoln Culinary Institute