Crostini with onion jam and fresh goat's cheese
Slowly cooked, an incomparable softness, a very appreciable sweet note, onion confit is utterly charming !
Slowly cooked, an incomparable softness, a very appreciable sweet note, onion confit is utterly charming! Their light caramelization makes all the difference, and accompanied by Chabichou and Bayonne ham, our taste buds are seduced! This is an ideal Christmas appetizer!
For 4 people
Preparation time: 10 min
Cooking time: 20 min
• 8 slices of bread
• 2 Chabichous de Poitou
• 4 slices of Bayonne ham
• 2 red onions
• 1 clove of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of Aquitaine honey
• A sprig of fresh thyme
• Salt and freshly ground pepper
- Peel and finely chop the red onions.
- Fry the onions in a saucepan with olive oil and honey. Add salt and pepper. Simmer for 20 minutes. The onions should become transparent and start to melt.
- Off the heat, add the vinegar and leave to cool.
- Toast the slices of bread and rub half a clove of garlic on them.
- On each slice of bread, place a spoon of onion jam, a slice of Chabichou du Poitou and ½ slice of Bayonne ham.
- Drizzle with olive oil and sprinkle with fresh thyme.
Serve immediately and enjoy a glass of wine from the Saint-Emilion appellations.