Onion, Thyme and Goat Cheese Crostini
By: mark leslie
Published: Tuesday, January 4, 2011 - 6:24am

Ingredients




For the topping:
2 tablespoons extra virgin olive oil
3 medium onions, thinly sliced into half-rounds
1/2 cup chicken stock (if using canned, use low-sodium)
1/2 cup white wine
1 teaspoon dried thyme
1 teaspoon Kosher or sea salt, plus more for garnish
1/2 teaspoon freshly ground black pepper, plus more for
garnish
For the crostini:
1 baguette loaf, cut, on the diagonal (bias), into ½ inch-
thick slices
1/4 cup extra virgin olive oil, plus more for drizzling
3 ounces goat cheese, crumbled
6 sprigs Leaves from of fresh thyme, for garnish

Preparation

1 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. 2 To prepare the topping: In a medium skillet over medium-high heat, heat the oil. When hot, stir in the onions and cook, until they start to turn translucent, about 2 minutes. (If they start to brown, reduce the heat to medium.) Add a ¼ cup of the chicken stock and cook, stirring occasionally, until the liquid is almost evaporated, 3 to 5 minutes. Add the rest of the chicken stock, salt, and black pepper, and continue cooking for another 3 to 5 minutes, until the liquid is once again almost evaporated. 3 Add the white wine and cook, stirring occasionally, until the wine is almost evaporated, 5 to 7 minutes. The topping mixture a little loose, but not “wet,” and it should not be browned. Remove the pan from the heat and set aside. 4 To prepare the bread: Lightly brush both sides of each baguette slice with olive oil and place on the lined baking sheet. Reserve any leftover oil for later. Top each slice with a spoonful of the onion mixture, distributing evenly between all the slices. Crumble the goat cheese on top of the onions. 5 Bake for 14 to 17 minutes, until the bread is lightly golden brown. 6 Remove from the oven, arrange on a platter, sprinkle the top of the crostini with a little more salt, a grind or two of black pepper, the fresh thyme leaves and a drizzle of olive oil.  Serve hot or at room temperature. 7 Makes 24-26 crostini.