A crostini can be topped with almost anything, and this combination is unexpected but addicting. The hardest part about this recipe is having the patience to caramelize the onions – believe me, it will be worth it in the end! The sweet pairing of caramelized onions and sautéed pears are complimented by the citrusy lemon zest. One bite of these and you won’t be able to stop!
1 fresh baguette
5 pears, peeled, cored and thinly sliced
3 large onions, sliced thinly
4 tbs butter
1 tsp sugar
Zest of 1/2 lemon
In a large skillet, melt 2 tbs butter on medium-low heat. Add sugar and onions. Cook, stirring frequently, until onions are translucent and begin to turn a light amber colour, about 20 mins. Do not let the onions become crispy.
Continue to cook until onions start to leave a residue on the bottom of the pan. Add 2 tbs water and continue to stir until onions start to crisp, repeat with additional water until onions are a deep caramel colour, about 45 mins total. These can be done up to a week ahead.
Place oven on broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.
In another large skillet, melt the remaining 2 tbs butter on medium heat. Add the pears and sauté, stirring occasionally, until soft and slightly browned, remove from heat.
Layer each crostini with a layer of caramelized onions and a few slices of pear. Top with the lemon zest and serve.