- 12 slices of baguette or country style bread, sliced at a 45° angle
- olive oil for drizzling
- 1 large garlic clove
- 2 medium sweet onions such as Vidalia, thinly sliced
- 2 teaspoons olive oil
- 1 teaspoon sugar
- 1 1/2 tablespoons red wine vinegar
- ½ cup homemade Pimento Cheese at room temperature
FIRST Preheat oven to 375°F. Drizzle bread lightly with olive oil and arrange on a baking sheet. Toast for about 12 minutes until lightly browned. Cut garlic clove in half and rub cut half once across each bread slice.
NEXT While bread is toasting, caramelize onions. Heat oil in skillet over medium high heat. Add onions, sprinkling with a little salt, and sauté until they begin to brown, about 7 minutes. Reduce heat to medium-low, add sugar and vinegar and continue to cook, stirring often, for about 12-15 minutes until browned. Remove from heat and set aside.
LAST Assemble crostini by topping each baguette slice with 2 teaspoons of pimento cheese and a small spoonful of caramelized onions.