CARAMELIZED ONION, ROSEMARY & MOZZARELLA CROSTINI
Caramelized onions are a great way to add sweetness to lots of dishes. Use this technique for a number of other recipes including French Onion Soup or simply follow this “deconstructed” French onion crostini for a beautiful appetizer.
5 Tbsp Wild Rosemary Infused Olive Oil, divided
3 Sweet Onions, cut into 1/2 rings or petals
1 tsp Rosemary Sea Salt
1/2 tsp Sugar
1 Tbsp Mediterranean Rosemary Rub, plus more to finish
1/4 cup Dry White Wine
1 Crusty Italian Baguette
8 oz Fresh Mozzarella Slices
In a large sauté pan, heat the 2 tbsp oil over medium heat. Add the onions, Rosemary Sea Salt, sugar, and Mediterranean Rub.
Cook over medium-low heat, stirring occasionally, as the onions slowly caramelize and reduce, about 50-60 minutes.
Turn the heat up to medium-high and add the wine to de-glaze the pan. Stir in the Prosecco Vinegar. Set aside.
Preheat the oven to 400°F.
Cut the baguette into ¼” slices and arrange on a baking sheet. Drizzle with Rosemary Olive Oil and bake until light brown in color, about 10 minutes.
Top each of the baguette slices with mozzarella cheese, caramelized onions, and a pinch of Mediterranean Rub. Return to the oven until the cheese is melted and golden in color, about 10 minutes. Enjoy!