Caramelized Onion and Cranberry Crostini

  • 1 x 8oz (0.25kg) package light cream cheese, softened
  • 2 x teaspoons chopped fresh thyme
  • 4 x cups slivered onions*
  • 1 x long baguette, cut into 1/2-inch slices
  • ¼ x cup chopped walnuts
  • ½ x teaspoon salt
  • ½ x cup dried cranberries or mixture of dried cranberries, cherries, and blueberries
  • 2 x tablespoons olive oil
  • Olive oil for brushing

Cooking Procedure:

  1. Mix together cream cheese and thyme in small bowl. Refrigerate until ready to serve.
  2. Heat Electric Skillet to 300°F (150°C). Add walnuts; heat until toasted, about 8 to 10 minutes, stirring occasionally. Remove and reserve.
  3. Brush both sides of each slice of bread with olive oil. Toast in skillet at 300°F (150°C) until golden on each side, 3 to 4 minutes per side. Reserve. Wipe any crumbs from skillet.
  4. Heat olive oil in skillet. Add onions and salt; sauté until they begin to brown, about 15 minutes, stirring frequently. Reduce heat to 275°F (135°C).
  5. Add cranberries; cook until onions are sweet and cranberries are softened, about 15 to 20 minutes. If skillet gets too dry, add 1 tablespoon water. Stir in walnuts.
  6. Remove and cool slightly or completely. Spread cream cheese equally among toasted bread slices. Top with onion-cranberry mixture.

*Preparation Tip: To make onion slivers, cut onion in half crosswise then into thin wedges.

Sufficient for 30 appetizers