This Caramelized Onion Gorgonzola Crostini is delicious served with a dab of pumpkin butter on top for holiday entertaining! Make the onions and crostini ahead of time and assemble right before serving!
2medium sweet onions, thinly sliced
Salt and pepper
1Tbsp.packed brown sugar
1Tbsp.balsamic vinegar, I use DeLallo brand
24slices1/4-inch thick French bread baguette
Nonstick cooking spray
2cupsbaby arugula leaves
1/4cupof olive oil
1package, 4 oz goat cheese or cream cheese, softened
1jar Pumpkin Butter
In a nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
Turn heat down to medium-low; stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
In small bowl, add arugula and olive oil. Using your hands massage the oil into the leaves.
Spread each crostini with goat cheese, top with 1 tsp. caramelized onions and arugula. on each bread slice End with 1 tsp. Gorgonzola cheese on top, with a dab of pumpkin butter (optional).