…to serve as appetizer or finger food at a party
Last year around this time we were busy organising everything for Fabian’s birthday. It was the first time that he would host his party at our place and not his moms, so the pressure was on. He’s been celebrating his birthday for 23 years at his parent’s house with family and friend who mostly lived in the neighborhood, so people were used to a certain “vibe”. We wanted something different, mostly I wanted something different. I decorated our apartment with balloons hanging from the ceiling and pictures attached to the end. Pictures of him with all his loved ones. Many who were present at that night. I set up a whole crostini bar, which was a complete hit. You´ll be surprised how much people love their bread. Everyone kept asking for recipes and I even made one of them a couple of days later during Christmas. It was especially the crostini with brie that got everyone’s attention.
So I decided to take the brie crostini to a whole new level and fancy it up completely. Last time I paired the crostini with Serrano ham, honey and walnuts…a pretty standard combination if you ask me. This time I decided to top it up with a very sweet and sticky onion relish. This is a really simple recipe, so it doesn’t really matter if you have to make it for 3 or 50 people. The recipe is good for 10 slices of bread, so for 4 people or 2 really hungry ones.
- 1 Ciabatta
- extra virgin olive oil
- 3 tbsp garlic powder
- sunflower oil
- 160 gr molasses about 3 big spoons
- 75 ml red wine vinegar
- light brown sugar
- 200 gr red onions in thin slices
- 175 gr brie
- 10 slices Serrano ham
Slice the ciabatta, drizzle some olive oil on top and sprinkle some garlic powder. Heat up some sunflower oil in a griddle pan and place the slices on top. Let it grill on high heat for about 3-5 minutes.
Heat some sunflower oil in another pan and place the red onions in it. Sauté for about 5 minutes on medium-high heat stirring occasionally.
Turn down the heat to low and add the light brown sugar and molasses. Let it cook for 10 minutes more stirring occasionally so it doesn't burn. Add the red wine vinegar and let it simmer for 10-15 minutes till it becomes thick and syrupy and then turn off the heat.
Assemble the crostini by placing the Serrano ham first, then the Brie and then the onion relish. Serve warm.
Easy and yummy! Now go enjoy it…