Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-perfect crostini.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1991


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Place onions in a lightly oiled, shallow 2-quart baking dish. Toss with oil, salt and pepper. Cover and bake for 45 minutes. Uncover and bake until tender and just starting to brown, about 10 minutes longer. Stir in currants, vinegar and capers.

  • Before serving, spread 1/2 teaspoon olive paste or chopped olives over one side of each toasted piece of baguette. Top with 2 teaspoons of the onion confit.


Make Ahead Tip: Cover and refrigerate the onion confit (Steps 1-2) for up to 4 days.

Nutrition Facts

40.3 calories; protein 1.3g 3% DV; carbohydrates 5.9g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 1.2g; fat 1.6g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 0.7IU; vitamin c 0.6mg 1% DV; folate 3mcg 1% DV; calcium 3mg; iron 0.1mg; magnesium 1.4mg 1% DV; potassium 22.6mg 1% DV; sodium 65mg 3% DV; thiaminmg 1% DV.