I would never complain about a good old brie cheese and cracker cheese board but this will really get your guests believing you are a genius in the kitchen. Adapted from my one of my favourite restaurant in Singapore and LA – Mozza, here are my lil cheesy oniony starters that go only too well with wine and are a sure thing to praise.
Rosemary, Ricotta & Onion Jam Toasts
Makes lots of jam and baguette worth of treat
Ingredients
1 large baguette cut into thin slices
Olive oil
Sea salt
2tbs chopped rosemary
250g ricotta
Walnuts to scatter after – optional
Onion jam – of course you just buy the pre made stuff
2tbs butter
Olive oil
3-4 brown onions, sliced
1/2 cup brown sugar
1/2 cup balsamic vinegar
Method
To make your onion jam heat the olive oil and butter in a medium sized non stick pot and over a very low heat gently sauté the onions for 15 minutes until translucent. Add the balsamic and sugar and cook for around 15 minutes or until there is no liquid left in the pot and the onions are dark and sticky. This will last in the fridge for 1-2 weeks.
Pre heat your oven to 180. Drizzle your crostini generously with olive oil and sprinkle with sea salt. Bake for 5 minutes or until golden and crisp. Use a timer here so you don’t forget about them!
Mix the rosemary and ricotta together with a few drizzles of olive oil and sprinkles of salt until fully combined and smooth, then assemble ontop of toasts followed with the onion jam. If using – sprinkle the chopped walnuts on top.
