Crostini with Caramelized Onions and Pine Nuts
Crostini with Caramelized Onions and Pine Nuts
Sweet-and-sour caramelized onions with sage, red wine vinegar and toasted pine nuts, spooned over crisp crostini.
Prep: 10 minutes · Cook: 25 minutes
What Is Crostini with Caramelized Onions and Pine Nuts?
An agrodolce crostini topping — onions caramelized with sage, then glazed sweet-and-sour with red wine vinegar and sugar, finished with toasted pine nuts over crisp bread.
Why Make Crostini with Caramelized Onions and Pine Nuts?
- Sweet-sour onions are an Italian classic
- The topping keeps and travels well
- Pine nuts add buttery crunch
- Served at room temperature — no last-minute rush
- Fifteen elegant bites from one skillet
Unico Products Used in This Recipe
Ingredients
- 1/3 cup pine nuts
- 1/4 cup extra virgin olive oil
- 2 white onions (medium, thinly sliced)
- salt and pepper (freshly ground, to taste)
- 15 leaves fresh sage (cut into small pieces, or fresh parsley/basil)
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 15 slices Italian bread (small and thin, toasted or grilled)
Instructions
- Preheat the oven to 350F; toast the pine nuts on an ungreased baking sheet until lightly golden, about 6 minutes.
- Heat the oil in a large skillet over medium heat; add the onions and cook, stirring, until lightly golden and soft, 10-12 minutes.
- Season, then add the sage, vinegar and sugar.
- Cook, stirring, until the onions take on a rich golden colour, 3-5 minutes; stir in the pine nuts.
- Taste and adjust the seasoning; cool the onions to room temperature.
- Spoon over the toasted bread when ready to serve.
Cooking Tips
- Toast the pine nuts in the oven and watch closely — they turn fast
- Slice the onions thin and evenly for uniform caramelizing
- Don't rush the onions; soft and golden takes 10-12 minutes
- Let the vinegar-sugar glaze reduce until glossy
- Top the crostini just before serving to keep them crisp
Frequently Asked Questions About Crostini with Caramelized Onions and Pine Nuts
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1. Can I make the onion topping ahead?
Yes — it keeps refrigerated for several days; bring to room temperature before serving.
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2. What if I can't find fresh sage?
Fresh parsley or basil work as substitutes.
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3. What does agrodolce mean?
Italian for sweet-and-sour — here from sugar balanced against red wine vinegar.
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4. How do I keep crostini crisp?
Toast them fully, cool them, and add the topping just before serving.
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5. Can I use a different nut?
Toasted slivered almonds or walnuts work, but pine nuts are the classic choice.
Crostini with Caramelized Onions and Pine Nuts Made Simple
Crostini with Caramelized Onions and Pine Nuts balances sweet, sour and crunch on one little toast. A splash of Unico red wine vinegar is what makes the onions sing.