Spring Onion Crostini

by BiteSizedJessica on July 7, 2011

This summer Jonathan and I have been spending our free evenings together out on our fire escape, even more than last summer. We’ve scoured our neighborhood looking for a bar that does good happy hour drink and food specials, and we’ve come to the conclusion that our homemade happy hours are the best. $2 Miller Lites and quesadillas made on a George Foreman are the cheapest food/drink combo we’ve found and it honestly kind of sucks.

We love our little spot above the street. We climb out there and leave the window open, and our cat Noonies sits just inside on the window sill, pushing his nose into the screen, trying to sniff out our treats. There’s always a bit of a breeze on our fire escape, which I now call the terrace. When the sun goes down you can see bits of sunset peeking through the buildings all the way down 12th street. You can hear the clinking of glasses and dishes coming from the restaurant across the street. We watch people with their dogs and kids come to and from the park nearby. I love how sitting there, you can feel so part of the city, but also a little removed from the chaos of it all. It’s so pleasantly calming and lovely to sit there, watching, snacking and talking.

For the month of July our posts will be about snacks like this one that we’ve taken out on the fire escape. They all involve toasted baguette and are super bright, colorful and light. What I like about this recipe is the versatility of the spring onion, and how a few different techniques allows you to use the entire onion in such varied ways. We hope you try these toasts out at your next cocktail hour!

INGREDIENTS:
(Makes 12 oz pesto and 4 crostini)

 

1 baguette, sliced
Confit oil (see below)
Salt and pepper

 

For the Confit:

Spring onion bulbs, cleaned
Olive oil to cover
Garlic cloves, smashed
Few sprigs of thyme
Salt and pepper

Process:

    1. Combine all ingredients in a small glass baking dish.
    2. Confit at 300º until onions are soft, about 90 minutes.
    3. Toast bread with olive oil, or oil from the onion confit, salt and pepper. Spread on pesto and layer onion bulbs. Garnish with the onion blossoms if you have any and serve immediately with cold white wine or beverage of your choosing.

For the Pesto:

1 bunch spring onions, greens and bulbs separated
¼ cup pine nuts, toasted
1/3 cup grated parmesan
2 cloves garlic, made into a paste
1 lemon, juice and zest
¾ cup olive oil, or oil from the confit (which is what I used)
Salt and pepper

Process:

    1. Set a pot of water to boil and separate the bulbs and green parts of the spring onions.
    2. In the meantime, toast pine nuts and grate parmesan.
    3. When water is boiling, salt heavily and blanch spring onion greens. When the onions turn very bright green and are tender, shock them in an ice bath.
    4. Pulse all ingredients, except the oil, together in a food processor. When they are loosely combined, slowly start to drizzle the oil in until the pesto reaches the consistency you like. Chill until ready to eat.

© 2011 Jonathan Meter and Jessica Hertle

 

 

{ 6 comments… read them below or add one }

Ari July 7, 2011 at 6:32 pm

I love the idea of using the whole onion. These look beautiful, the colors really stand out.

Debs & DKC July 8, 2011 at 4:04 am

Sounds and looks soooo delicious, thanks for sharing.

BiteSizedJessica July 9, 2011 at 1:31 am

Thanks Ari. I liked the colors in this one too, so summery!

BiteSizedJessica July 9, 2011 at 1:32 am

Debs, thanks for checking out BiteSized! Come back to us on Wednesdays for more posts.

wgfoodie July 12, 2011 at 10:39 am

Love the combination of spring onions with pesto. Beautiful pix as well!

2sisters2cities April 10, 2012 at 12:18 pm

We are currently hosting a spring onion linky party at 2 Sisters 2 Cities as part of our Fresh Produce Tuesday series. I would love it if you linked this recipe up!

-m

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Previous post:

Next post: