The crostini food group…
How familiar are you with it?
A fresh and tasty spread or sauce shmeared on top of crusty bread with flavor-blasted toppings to finish the whole experience with a swift kick to the palate? What’s not to love? Why not make a meal of it? Who here is as defenseless against crusty bread as I?
Because I’ve been riding the gluten-free train for a number of years, I accepted the fact that my crostini days were over many moons ago. But then I happened upon Udi’s Gluten-Free‘s Crispy & Delicious French Baguettes, and I about jumped out of my boots Wylie Coyote-style whilst visions of crostini danced in my head. I want to make them aaaall!
This recipe basically encompasses my idea of the perfect crostini: spunky, creamy superfood beet hummus, super flavorful-buttery caramelized onions with tangy feta cheese on top – a trifecta of bliss! So many flavors, textures, and a great way to begin a nice meal . If you really want to be a go-getter, you can roast some garlic and smear them on the bread along with the hummus.
Speaking of the beet hummus…have you ever done such a thing? Basically, you take your classic hummus recipe and add roasted beets to it for a naturally sweet and down-to-earth piece of hummus flair. It’s just the right amount of beet-iness, and I’m willing to bet even the kidlets will enjoy it on their sammies and crackers.
Psst! You can also use my roasted beet pesto for this crostini!
Since there are multiple components to this recipe, you can prepare it in parts. The beet hummus can be made days in advance, and the caramelized onions can be prepared a day ahead of time. When you’re ready to serve, simply pop the prepared crostini in a preheated oven for 8 to 10 minutes to serve the appetizer warm.
For all those evenings you just want appetizers for dinner…
Beet Hummus and Caramelized Onion Crostini
For the Crostini:
- 1 Udi's Gluten-Free French Baguette sliced into thick rounds and toasted
- 1/4 cup feta cheese
- Beet hummus recipe below
- Caramelized onions recipe below
For the beet hummus:
- 1 ounce can garbanzo beans drained and rinsed, 14-
- 2 small beets roasted and chopped
- 2 cloves garlic minced
- 1/2 teaspoon lemon zest
- 1/3 cup fresh lemon juice
- ¼ cup tahini
- 1/2 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1/8 teaspoon red pepper optional
- 1/2 teaspoon sea salt to taste
- ¼ cup olive oil
Prepare the Caramelized Onions:
Add the olive oil to a large non-stick skillet, along with the sliced onions and sea salt. Heat over medium-high and saute, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes.
Reduce the heat to medium and continue sauteeing, stirring occasionally, until onions begin to brown, about 15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes more. Note: If onions begin to stick to the pan at any point, you can de-glaze with a few tablespoons of water (or beer or wine). Add the Italian seasoning and set aside until ready to use.
Make the beet hummus:
While the onions are caramelizing, prepare the beet hummus. To do so, add all of the ingredients except for the oil to a food processor. Process until mostly smooth. In a steady stream with the food processor on, slowly add the olive oil through the whole in the top of the food processor. Continue blending until completely smooth. Taste beet hummus for flavor. Add more lemon juice, spices, and/or sea salt to taste.
Prepare the Crostini:
Smear desired amount of beet hummus on top of thick toasted pieces of baguette. Top with caramelized onions and feta, and serve! Note: if desired, place prepared crostini on a baking sheet and bake for 8 to 10 minutes in a 375 degree oven, until warm.