Caramelized Onion-Tomato Jam Crostini with Brie : Appetizer

• Vegetarian

• Produce

  • 4 oz Sundried tomatoes
  • 3 Sweet onions, large
  • 1 tsp Thyme, fresh leaves

• Baking & Spices

  • 1/4 tsp Sea salt

• Bread & Baked Goods

  • 1 French baguette

• Dairy

  • 8 oz Brie
  • 6 tbsp Finlandia salted butter

Found on blommi.com

Description

Ingredients

• French baguette
• 2-3 tbs Finlandia salted butter, melted
• 8 oz brie
• 4 tbs Finlandia salted butter (3 at start, then one added later)
• 3 large sweet onions
• ¼ tsp sea salt
• 1 tsp fresh thyme leaves
• 4 oz sundried tomatoes (vacuum packed, not oil packed)

Directions

• Peel and slice the onions, then place them in a skillet with 3 tbs of Finlandia salted butter over medium heat. Stir frequently.
• While onions are cooking, chop the sun dried tomatoes into small pieces.
• Once the onions are softened and becoming translucent add the salt, thyme, sundried tomatoes and another tablespoon of butter.
• Continue to cook until the onions are browned and sticky. Frequent stirring is a must (especially to avoid burning the tomatoes). The burner may need to be turned down slightly to a low-medium setting. This can take from 40 minutes up to an hour.
• Preheat oven to 400 degrees.
• Cut the baguette into ½ inch thick slices. Lay them out on a large baking sheet (or sheets).
• Generously baste each side of the bread slices with the melted butter. Then bake until the bottom of each is a light golden brown. Remove baking sheet to counter.
• Flip each crostini toast over, then spread a little of the onion tomato jam on each and top with a slice of brie.
• Return the crostini to the oven and bake until the cheese is melted and edges of bread are crisp and lightly browned.
• Plate and serve.