Monday, March 21, 2011

Paté & Caramelized Onion Crostini

You know those amazingly decadent and creamy crostini that you pay $7 or more a plate for at little wine bars and tapas joints? Well, you can make them at home in no time, save some cash, and seriously impress your friends. Just make sure to purchase a decent quality foie-gras for your base.
(I very much like just about all of the one's made by D'Artagnan, be they duck, chicken, truffled or made with port. They are all high quality.)

Warning: All pics in this post are horrible.
Start by caramelizing some sliced onion in a bit of olive oil over medium-low heat. You can add a pinch of sugar once they soften if you really want them to be sweet, but I find they come out just fine when left to their own sugars.

While your onions are slowing sweating and browning, slice up the crusty bread you prefer, drizzle with olive oil, and toast it under the broiler, keeping a close eye on it so it doesn't burn.
Don't forget to toast the second side of the bread!

Once your onions have caramelized, set them aside to cool slightly, and start preparing your crostini.
Simply spread room-temperature paté on each piece of bread, and then top with a sprinkling of onions, however many make you happy.

(And yes, there is totally a bite taken out of some of those crostini before I could take a picture.
I wonder who did that...?)

Incredibly simple to make and with big flavor pay off. Paté may be a luxury item, but if you're going to splurge on it, this can make it go a long way for a small gathering of friends, and make you appear quite the classy host(ess).

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