As I write this, I’m laid up on my couch, RICEing. Not much cooking has been going on here since I injured my foot. In fact, not much getting off of the couch has been going on here since I injured my foot. I’m totally bored out of my mind and anxious to get back to my life and the holiday baking season. But until the pain goes away, it’s Rest, Ice, Compression, and Elevation for me.
Since I’m assuming you’re still mobile, I’m hoping to live vicariously through you and your food adventures. So do me a favor and make these Pickled Red Onion and Pimento Cheese Crostini. This recipe calls for quite a few steps, like canning the Pickled Red Onion and assembling the Pimento Cheese; but trust me, it is sooo worth it!
Once you get past the first teary-eyed part of cutting the red onion, turning them into pickles is a cinch! You will find uses for them on everything from salads to sandwiches, even on top of pizzas. And even if you don’t feel like giving your jars that good, old water bath to preserve them for shelf storage, they hold up in your refrigerator just fine.
And, this Pimento Cheese is a real winner. It is super easy to assemble (I’m talking 10 minutes), and it impresses any guest with its unbelievable flavor. It is amazing on crackers or slathered onto sandwiches, and don’t even get me started about using it to make a grilled cheese!
But the magic here is the sum of all the parts. Put those Picked Red Onions together with the Pimento Cheese on some toasted bread sprinkled with micro greens, and you will be in heaven. These Crostini are perfect appetizers for any holiday party. They are bright and flavorful, as well as easy to assemble. And, they make the perfect sandwich, which I’ve been told is delicious with the addition of some roasted turkey… if you can stomach any more after the Thanksgiving overload.
So while I’m confined to my couch and you’re in the kitchen whipping up holiday goodness, follow me on Instagram so I can see what you’re up too! I promise to not be too jealous.
Also, just a reminder, the One Degree Organics giveaway for the sprouted spelt flour closes today. Don’t forget to enter for your chance to win one of two bags I’m giving away! This flour is amazing to bake with, and I can’t wait to share it with you.
- 2 Cups of Apple Cider Vinegar
- ¾ Cup of Turbinado Sugar
- 2 Tablespoons of Pickling Salt
- 3 Pounds of Red Onions, trimmed and cut into thin slices
- 2 teaspoons of Mustard Seed
- 1 teaspoon of Fennel Seed
- ½ teaspoon of Crushed Red Pepper
- 5 ounces of Sharp Cheddar, shredded
- 4 ounces of Cream Cheese, softened
- 2 ounces of Jarred Pimentos, diced and with juice reserved
- 2 Cloves of Garlic, minced
- ¼ teaspoon of Dijon Mustard
- ⅛ teaspoon of Ground Black Pepper
- ⅛ teaspoon of Paprika
- Hot Sauce
- French Baguette, cut into ½-inch round slices
- Olive Oil
- Package of Micro Greens
- To make the Pickled Red Onions, in a large, nonreactive pot with a wide bottom, combine the Vinegar, Sugar, and Pickling Salt. Bring to a boil and then add in the Red Onion. Stir the pot and reduce the heat to medium. Cook the onions until they are soft, about 20 minutes.
- Meanwhile, combine the Mustard Seed, Fennel Seed, and Crushed Red Pepper in a small bowl. Divide the mixture between three 1-Pint Canning Jars with lids that have been sterilized through a water bath if you are preserving for shelf storage or the dishwasher if you storing the onions in your refrigerator.
- Once the onions are soft and pliable, use tongs to move them into each of the jars filling them until they are stacked about a ½-inch from the top rim. It is very helpful to use a jar funnel. Next pour in the hot liquid brine, filling each jar until it is a ½-inch from the top rim. Use a chopstick to swish the onions around in the jar loosening any air bubbles, and fill the jars in with brine to make sure they have a ½-inch headspace. If you are going to water bath process your jars, you can do so now for 10 minutes with your altitude adjustment to make them shelf stable. If you are not going to do the water bath, you can wipe off the rims of the jars, add the lids, and pop them into your refrigerator for storage. They will be ready to eat after 3 days.
- To make the Pimento Cheese, in a medium size bowl, combine the Cheddar and Cream Cheese using a large fork until everything is evenly mixed and there are no chunks of white cream cheese left. Toss in the Pimentos, the Pimento Juice, Garlic, Mustard, Pepper, Paprika, and a few drops of the Hot Sauce to your taste. Continue to mix everything together until it is well combined and refrigerate covered until you are ready to assemble the crostini.
- Heat your oven to 300F. Brush the sides of the Baguette slices with Olive Oil and place them on a pan. Toast the bread in the oven until they turn golden brown on each side and crispy, about 2-4 minutes. Remove them from the oven.
- To assemble the crostini, smear the tops of each slice with a dollop of the Pimento Cheese. Place a few of the Pickled Red Onions on top of the Pimento Cheese and garnish with some of the Micro Greens. Serve immediately.