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It doesn’t matter if your get-together revolves around a full seated dinner or just mingling and drinks – the most enjoyable part of party food for any guest is always the plates of pick-up-and-eat bites. Want to be the host or hostess with the most(ess)? Slide out a tray of these caramelized onion and black olive crostini.
Slow-cooking the onions brings out their natural sugars, for a deep, intensely flavorful topping that’s high in nutrients and low in fat and calories. You can customize by adding chopped arugula, roasted tomatoes, or wild mushrooms, if you wish; swap gluten-free, Paleo, or Keto bread for the baguette as your guest list demands.
More Related Recipes to Try Next:
Wild Mushroom and Caramelized Onion Shepherd’s Pies
Ricotta Crostini with Blueberry–Black Pepper Jam
Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts
Caramelized Onion & Black Olive Crostini
From Better Nutrition
- In large, heavy skillet, heat olive oil over medium heat. Add onion and toss to coat with oil. Cook 20–25 minutes, stirring frequently until onions are golden-brown and soft. Stir in rosemary and cook 2 minutes longer.
- Remove from heat and let cool. Stir in olives and season to taste with salt and pepper. Transfer to tightly sealed container and refrigerate until ready to serve.
- While onions are cooking, preheat oven to 400°F. Line baking sheet with parchment paper. Arrange baguette slices on baking sheet. Brush tops with olive oil and bake 7–10 minutes, until golden and crispy. Remove from heat and sprinkle with salt. Let cool and store in tightly sealed container until ready to serve.
- To serve, top each baguette slice with caramelized onion and olive mixture. Arrange on serving platter, garnish with fresh rosemary, if desired, and serve immediately.