While I have shared all kinds of Holiday Menu inspiration during the last few weeks, I realized that we have not talked appetizers!
I don’t like to go to berserk on apps when I am going to serve and eat such an absolutely enormous meal, but a few light apps seem about right. Plus, it means that cocktail hour can last longer! And with so many seasonal celebration cocktails on the docket, I would like that to last.
So here you go- A delicious and light appetizer that is full of seasonal flavor and even color-coordinated!
These Cranberry Caramelized Onions are an awesome combination of sweet and savory and a little bit tart and bitter too (cranberries will do that!) They pair perfectly with creamy homemade almond ricotta. Then I added a slice of ripe pear and the tiniest drizzle of balsamic glaze for color and an extra bit of zing.
I love that these are so easy to make and you can whip up the ricotta and the onions a day before. I just toast the crostini the morning of and assemble right before you serve- super easy!!
Here is the recipe for How to Make Almond Ricotta:
And I get the Balsamic Glaze at Trader Joes!
- 3 tablespoons olive oil
- 1 yellow onion, small diced
- 1 inch knob of fresh ginger
- 1 cup cranberries
- ½ cup red wine
- 2-3 tablespoons sugar (to taste)
- Kosher salt
- 2 cups homemade almond ricotta (see above for link: how to make almond ricotta)
- 24 slices of baguette (I used vegan and gluten-free baguette)
- 3 tablespoons olive oil
- 6 Figs cut into quarters
- Balsamic glaze
- Preheat the oven to 375 degrees. Spread the baguette out evenly on a sheet pan and drizzle with olive oil. Bake the baguette for 10 minutes until golden.
- Meanwhile, in a sautepan over medium-high heat, add the olive oil and onions. Sprinkle them with kosher salt and stir to coat them in oil. Cook for about 5 minutes until soft.
- Add the ginger and the cranberries and cook for a few more minutes. Add the red wine and stir well, scraping any browned bits off the bottom of the pan. Simmer for another 5 minutes or so over lower heat until the cranberries are soft and have split their skin.
- Sprinkle the onions with the sugar and stir well, then season to taste with kosher salt. Remove from the heat and let cool slightly.
- To assemble, slather one of the toasted crostini with the almond ricotta, top it with cranberry caramelized onions and then a quarter of the fig and a few drops of balsamic glaze.
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It is kinda unique i think i should try this, thanks for the recipe