Summer has always been my favorite season. As a child, I would spend all day in the pool or playing outside with friends. Soaking in the sun and fun I stayed outside until sunset at which point I would come inside and eat everything in sight. I do not know if it was from all the energy I used playing, but my appetite was three times larger in the summer. Now as an adult (still a little bit of a scary phrase at 25), not much has changed. Of course I have to go to work on weekdays, but I rise extra early and stay out a little later to enjoy the outdoors. I feel very blessed to live in the San Francisco Area, as the sun shines bright and I am surrounded by the beautiful bay!
This weekend, to celebrate Memorial Day, some of my friends and I made a special trip to a local beach town, Pacifica. I was astounded by the beauty surrounding me – soft sandy beaches, rolling hills, magnificent houses, surfers galore, and gorgeous people everywhere you looked. The day was magical. After the beach, we all headed over to my house for dinner and judging from my summer appetite, I knew we would be hungry. This Caramelized Onion Crostini Recipe fit the bill. It has lightly toasted French bread with a little olive oil, goat brie cheese, and delicately caramelized onions. The mix of textures comes together perfectly, creating a savory delight with a tinge of sweetness from the onions. It was a pleasure to share this with such good friends on a special holiday weekend and boy did it start the evening right.
Caramelized Onion Crostini
1 loaf french bread
1 yellow onion
1/4 cup extra virgin olive oil, plus extra for brushing on the bread
1/2 tablespoon kosher salt
3.2 ounces Goat Brie Cheese
Preheat the oven to 350 degrees.
Slice the french bread into quarter-inch pieces. Brush both sides of the bread slices with extra virgin olive oil. Bake for 7 minutes on each side.
Thinly slice the onion into rounds and then cut the rounds in half. Mix the onions with the salt. Put the 1/4 cup oil into a cast iron pan and then place the onions on top. Saute the onions for 30-40 minutes on medium-low heat stirring only occasionally.
Spread a thin layer of cheese on each baked piece of bread, then scoop about a tablespoon of onion onto each crostini.
Brooklynn Grace enjoyed the surf as much as I did!