Caramelized Onion Crostini

This pretty finger food is perfect for serving to friends and family. Unlike most finger food, this recipe is made with only clean ingredients without sacrificing flavor. You can even make this recipe grain-free if you wish by using baked potato slices instead of gluten-free bread. The fresh figs add just the right amount of sweetness and the creamy cauliflower ricotta takes this recipe to the next level.

Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.

Figs bind onto and expel almost every variety of pathogen and toxin in their way in the intestinal tract.

Cauliflower contains the trace mineral boron, which helps the endocrine system.

Caramelized Onion Crostini

Ingredients:

• 4 large yellow onions, thinly sliced
• 1 tsp dried thyme
• ½ tsp sea salt (optional), more to taste
• ½ gluten-free baguette, thinly sliced or 2-3 large potatoes, thinly sliced
• 3-4 fresh figs, thinly sliced

Cauliflower ricotta (optional):

• ⅓ cup cashews
• 1 cup chopped cauliflower florets
• ½ tsp lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 tsp garlic powder
• 1 tsp fresh or raw thyme
• ¼ tsp sea salt (optional), more to taste

Directions:

To make this dish, begin by soaking the cashews in hot water for one hour if you are preparing the optional cauliflower ricotta.

If using potatoes for the bread, preheat your oven to 400°F (200°C), arrange the potato slices on a baking sheet, and roast for about 25 to 30 minutes, turning halfway through, until they are golden and tender.

To make the caramelized onions, in a ceramic non-stick skillet over medium heat, add the onions, dried thyme, and sea salt (if using). Stir frequently to prevent sticking and cook until the onions are soft and caramelized, which should take about 25 to 30 minutes. Adjust the seasoning to taste, then set the onions aside.

To prepare the optional cauliflower ricotta, drain the soaked cashews and blend them with the chopped cauliflower florets, lemon zest, freshly squeezed lemon juice, garlic powder, fresh or raw thyme, and sea salt (if using). Blend until the mixture is smooth and creamy, adjusting the seasoning to taste.

If using the baguette for the base, toast the slices until they are crisp and golden.

To assemble, lay the toasted baguette slices or roasted potato slices on a serving platter. If using, spread a spoonful of ricotta on each slice. Top with caramelized onions and thinly sliced fresh figs. Serve immediately. Enjoy!

Serves 6 (as an appetizer)

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Categories: New Recipes, Snacks, Appetizers, Potato Recipes

This item posted: 22-Nov-2024