Cookbook Gallery Recipe - Crostini Brettini

Crostini Brettini

[Description: Crusty french bread topped with Gorgonzola cheese and carmelized onions.]

I first had this at Frankie, Johnny, and Luigi's Too in Mountain View, California. I've been hooked ever since; here's my version of this very easy and very tasty appetizer. We usually make our own french bread for this - you can control the shape of the loaf to get nice sized slices - usually wider than a baguette but not as wide as a regular loaf. -- Shikha

1/3 pound Gorgonzola cheese, crumbled
1 french baguette
1 medium onion, sliced into long strips (as opposed to diced)
1 tbsp. butter or margerine

Saute the onions in the butter/margerine over low heat for about 15 - 20 minutes; onions should be soft and translucent.
Slice the bread, holding the knife at an angle - this will give you slices with more footage (so you can put more toppings on each slice!)
Top each slice with some of the onions, then the cheese.

Arrange the slices onto a baking sheet (I usually cover with aluminum to avoid having to clean up cheese spills).
Set the oven to broil and place the sheet into the oven.
Bake for about 7 - 10 minutes, until cheese is completely melted.

Serve immediately.

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