Pastrami, Boursin and Caramelized Onion Crostini
These crostini are crisp toasts spread with creamy Boursin, topped with a fold of warm pastrami and a spoonful of jammy caramelized onions.
Servings: 30 crostini
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil plus more for brushing
- 3 large yellow onions halved and thinly sliced
- 1/2 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon balsamic vinegar
- 1 French baguette sliced 1/2-inch thick on a slight angle
- 2 packages Boursin Garlic and Fine Herbs 5.2 oz each, softened
- 8 oz thinly sliced pastrami
- Fresh chives finely chopped, for garnish
- Whole grain mustard or hot honey for drizzling, optional
Instructions
- Caramelize the onions. Melt the butter with the olive oil in a large skillet over medium heat. Add the onions and salt and cook, stirring every few minutes, for 35 to 45 minutes until deep golden and jammy. Add a splash of water if they start to stick. Stir in the brown sugar and balsamic for the last 5 minutes.
- Toast the bread. Heat the oven to 400°F. Arrange the baguette slices on a sheet pan, brush with olive oil and bake 8 to 10 minutes until golden and crisp.
- Warm the pastrami. Cut the pastrami into pieces about the size of the toasts. Warm in a dry skillet over medium-high heat for 30 to 60 seconds until the edges just crisp.
- Assemble. Spread each toast with Boursin, top with a folded piece of pastrami and a small spoonful of onions. Finish with chives and a light drizzle of mustard or hot honey, if using.
Notes
The onions can be made up to 3 days ahead and rewarmed.