Crostini with Caramelized Onions, Balsamic Vinegar and Pine Nuts

Onions 2012
The Times of NWI


  • 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

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