Crostini with onions and sun-dried tomatoes

Crostini or bruschettas?

Who knows the difference? Well I have some knowledge on the subject, but I will not bore you too much, the difference is very small. As I know Italians call “bruschettas” the larger pieces of bread, toasted with olive oil, and they call “crostini” the whole package – toasted bread with some topping top. Here, in Bulgaria, people use the term “bruschettas” for such appetizers, instead of crostini, but I guess, because it is more familiar to the people.
So, no matter if you call it bruschettas or crostinis, we are basically talking about crispy bread toasted with olive oil and piled with all kinds of salty treats!

Today I topped my freshly baked bread slices with caramelized onions, cream cheese and sun-dried tomatoes!

Camembert cheese on side is always a great idea when we have the vegetarian crostini and I believe when we add a glass of wine, this becomes one of the perfect dinner party recipes!

Of course you can add all kinds of toppings – tomatoes, spinach, cheese, bacon… and many more.

Ingredients:
2 onions (cut into pieces)
5-6 garlic cloves (cut into small pieces or minced)
200 grams sun-dried tomatoes (cut into small pieces)
2 table spoons olive oil/butter
1 table spoon brown sugar
2 table spoons ketchup
1 tea spoon chili sauce
1 tea spoon pine nuts
Salt and pepper to taste

Cream topping:

2 table spoons of sour cream

2 table spoons of cream cheese

Salt and pepper to taste

1 freshly baked bread/crackers or ready-made crostinis.

 

Heat the olive oil in a deep skillet.

Add the garlic and cook for a few minutes. Add the onions and cook 5-7 minutes until they become translucent.

Add the sugar and cook for another 10-15 minutes on medium-high heat. Just make sure not to burn the onions before they are cooked through. Add the sun-dried tomatoes and cook for a few minutes.

Once the onions are soft and dark-red on the outside, add the ketchup, chili sauce, salt, pepper and pine nuts. Cook for another few minutes!