Jolene Lamb, coordinator, LLCC Culinary Institute, demonstrated the preparation of caramelized onion and sweet potato crostini on the WICS Farmers Market segment Sept. 16. Here is the recipe:
Caramelized Onion and Sweet Potato Crostini
Yield 2 dozen
- 2 tablespoons extra virgin olive oil
- 2 lbs. sweet onion, sliced
- ¼ cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon chopped fresh thyme leaves
- 2 garlic cloves, minced
- 2 lbs. Sweet potatoes cooked and mashed
- 1 cup ricotta
- 1 teaspoon nutmeg
- Freshly ground pepper
- ¼ cup fresh grated parmesan cheese
- 2 baguettes sliced and toasted
Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the vinegar, brown sugar, thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
While the onions are cooking, slice and toast baguette.
In a separate bowl, combine potatoes, ricotta, nutmeg and a pinch of pepper.
Assemble crostini with a smear of potato cheese mixture, and top with caramelized onions. Finish with a sprinkle of fresh grated parmesan.