Spiced Red Onion Chutney and Gorgonzola Crostini Recipe
This Spiced Red Onion Chutney with Gorgonzola Crostini is a deliciously tangy and sweet appetizer featuring slow-cooked red onions infused with warming spices and paired with sharp, crumbly Gorgonzola cheese atop char-grilled slices of ciabatta bread. Perfect for entertaining or as a sophisticated snack, the chutney balances the cheese’s richness with a sticky, flavorful bite.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Spiced Red Onion Chutney
- 3 large red onions
- 50 g sugar (1/4 cup)
- 50 ml red wine vinegar (just shy of 1/4 cup)
- 50 ml red wine (just shy of 1/4 cup)
- 3 juniper berries
- 4 cloves
- 1 pinch cinnamon
- 1 pinch salt
- 1 bay leaf
For the Crostini
- 1 loaf ciabatta bread
- Olive oil, for drizzling
- Gorgonzola piccante (crumbly kind), amount to taste
Instructions
- Slice Onions: Finely slice the red onions using a food processor with a slicer attachment for speed or carefully slice by hand with a knife, ensuring thin and even slices.
- Cook Onions with Sugar: Place the sliced onions and sugar in a large saucepan, cover with a lid, and cook over medium heat for about 10 minutes until the onions become soft and start to release liquid.
- Add Liquids and Spices: Remove the lid, then add the red wine, red wine vinegar, juniper berries, cloves, cinnamon, bay leaf, and a pinch of salt. Stir well to combine.
- Simmer to Reduce: Continue cooking uncovered on medium heat, stirring occasionally, until the onion mixture is soft, sticky, and all the liquid has evaporated, which allows the flavors to concentrate.
- Cool the Chutney: Remove from heat and allow the chutney to cool completely to develop its full flavor before assembling the crostini.
- Prepare the Crostini: Slice the ciabatta loaf into individual pieces, drizzle each slice with olive oil, and char-grill them on a hot griddle pan until crisp and nicely marked.
- Assemble and Serve: Top each grilled ciabatta slice with a generous spoonful of the cooled spiced red onion chutney, then add crumbled Gorgonzola piccante cheese. Serve immediately while the bread is still warm.
Notes
- The chutney can be made in advance and stored in the refrigerator for up to a week, allowing flavors to deepen.
- For a vegetarian option, ensure the Gorgonzola cheese is made with microbial or vegetarian rennet.
- If you prefer a milder cheese, substitute Gorgonzola piccante with creamy Gorgonzola dolce or another soft blue cheese.
- Char-grilling imparts a smoky flavor to the crostini but you may also use a grill pan or oven broiler as alternatives.
- Adjust the sugar amount according to desired sweetness, especially if using sweeter onions.
