Pickled Onion Crostini Recipe

Red onions: Thinly sliced to ensure they pickle quickly and evenly.

White vinegar: Provides the acidic base for the pickling solution.

Water: Dilutes the vinegar to balance the pickling solution.

Sugar: Adds a touch of sweetness to the pickled onions.

Salt: Enhances the flavor of the pickled onions.

Baguette: Sliced and toasted to create the crostini base.

Olive oil: Brushed on the baguette slices to help them crisp up in the oven.

When preparing the pickled onions, ensure that the red onions are sliced as thinly as possible. This allows them to absorb the vinegar mixture more effectively, resulting in a more flavorful topping for your crostini. Additionally, when brushing the baguette slices with olive oil, use a light hand to avoid making them too greasy, which can affect the texture and taste.

• red onions - Substitute with shallots: Shallots have a similar texture and a slightly milder flavor, making them a good alternative for pickling.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier taste, which can add a different dimension to the pickled onions.

• water - Substitute with vegetable broth: Vegetable broth can add a bit more depth and flavor to the pickling liquid.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile that pairs well with pickled items.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor compared to regular table salt.

• baguette french baguette - Substitute with ciabatta: Ciabatta has a similar texture and crust, making it a good alternative for crostini.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in this recipe.

• To store the pickled onions, transfer them to an airtight container and refrigerate. They will keep well for up to two weeks, allowing the flavors to meld beautifully over time.

• For the crostini, once baked, let them cool completely. Store them in an airtight container at room temperature. They will stay crispy and fresh for up to three days.

• If you wish to freeze the crostini, place the cooled slices in a single layer on a baking sheet and freeze until solid. Transfer the frozen slices to a resealable freezer bag or airtight container. They can be frozen for up to one month.

• When ready to use frozen crostini, reheat them in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they regain their crispiness.

• Avoid freezing the pickled onions as the texture may become mushy upon thawing. Instead, prepare fresh pickled onions when needed.

• If you have leftover assembled crostini with pickled onions, store them in the refrigerator in an airtight container. Consume within one day to enjoy the best texture and flavor.

• For a quick refresh, you can lightly toast the refrigerated crostini in the oven for a few minutes before serving to bring back some of the crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover crostini on a baking sheet.
  3. Lightly brush each piece with a bit more olive oil to refresh the crispiness.
  4. Bake for about 5-7 minutes until they are warmed through and the edges are crispy again.
  5. Remove from the oven and let cool slightly before topping with the pickled onions.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Place the crostini on the toaster oven tray.
  3. Toast for about 3-5 minutes, keeping an eye on them to prevent burning.
  4. Once they are crispy and warm, remove and let cool slightly before adding the pickled onions.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the crostini in the skillet and toast each side for about 2-3 minutes until they are warmed through and crispy.
  4. Remove from the skillet and let cool slightly before topping with the pickled onions.

• Microwave Method (not recommended for best texture):

  1. Place the crostini on a microwave-safe plate.
  2. Microwave on medium power for about 20-30 seconds.
  3. Check to see if they are warm; if not, continue in 10-second intervals.
  4. Note: This method may result in a less crispy texture.
  5. Let cool slightly before adding the pickled onions.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the crostini in the air fryer basket in a single layer.
  3. Air fry for about 3-4 minutes, checking halfway through to ensure they don’t overcook.
  4. Remove and let cool slightly before topping with the pickled onions.

• Oven: Used to preheat to 375°F (190°C) and bake the baguette slices until golden and crispy.

• Mixing bowl: Used to combine vinegar, water, sugar, and salt, and to soak the sliced onions.

• Knife: Used to thinly slice the red onions and the baguette.

• Cutting board: Provides a stable surface for slicing the onions and baguette.

• Baking sheet: Used to arrange the baguette slices for baking.

• Pastry brush: Used to brush olive oil onto the baguette slices.

• Measuring cups: Used to measure out the vinegar, water, and sugar.

• Measuring spoons: Used to measure out the salt and olive oil.

• Spoon: Used to stir the vinegar mixture until the sugar and salt are dissolved.

Pre-slice the onions: Slice the red onions in advance and store them in an airtight container in the fridge to save time.

Use a mandoline: A mandoline slicer can quickly and evenly slice the onions, making the process faster and more efficient.

Prepare the pickling liquid ahead: Mix the vinegar, water, sugar, and salt the night before and store it in the fridge.

Toast in batches: If you have a large batch of baguette slices, toast them in batches to ensure even crispiness.

Assemble just before serving: Keep the crostini and pickled onions separate until just before serving to maintain the crispiness of the bread.