Cherry & Fontina Cheese Crostini with Balsamic Cipolline Onions

Cherry & Fontina Cheese Crostini

with Balsamic Cipolline Onions

20 MIN
$6.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, you'll toast baguette under a layer of melty fontina, then top it with tart sour cherry spread and tangy marinated onions.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Cherry & Fontina Cheese Crostini with Balsamic Cipolline Onions
Title
  • 1 Tbsp Sour Cherry Spread
  • 4 oz Fontina Cheese
  • 1 Small Baguette
  • 1 oz Balsamic-Marinated Cipolline Onions
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Halve the baguette lengthwise. Grate the cheese on the large side of a box grater. Roughly chop the onions. In a bowl, combine the sour cherry spread and 1 teaspoon of water. Season with salt and pepper; stir to combine.

2 Make the crostini & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Evenly top with the grated cheese. Bake 9 to 11 minutes, or until the cheese is melted and the bread is lightly browned. Remove from the oven. Top with the sour cherry mixture and chopped onions. When cool enough to handle, cut each half into 4 equal-sized pieces. Enjoy!

Tips from Home Chefs

Cherry & Fontina Cheese Crostini

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Halve the baguette lengthwise. Grate the cheese on the large side of a box grater. Roughly chop the onions. In a bowl, combine the sour cherry spread and 1 teaspoon of water. Season with salt and pepper; stir to combine.

2 Make the crostini & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Evenly top with the grated cheese. Bake 9 to 11 minutes, or until the cheese is melted and the bread is lightly browned. Remove from the oven. Top with the sour cherry mixture and chopped onions. When cool enough to handle, cut each half into 4 equal-sized pieces. Enjoy!

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