Caramelized Onion, Spinach, Roasted Red Pepper and Ricotta Salata Crostini
 
 
Hot summer nights call for light dinners, like these caramelized onion, spinach, roasted red pepper and ricotta salata crostini!
Yield: 12 crostini
Ingredients
  • 3 tbsp olive oil
  • 2 large Vidalia onions, thinly sliced
  • salt and black pepper, to taste
  • 5 oz baby spinach, washed
  • 1 loaf ciabatta bread, sliced
  • ½ lb roasted red peppers, thinly sliced
  • ½ lb ricotta salata
Instructions
  1. Heat the olive oil over medium-high heat. Add the onions to the pan and stir to coat with the oil. Cook for 20 minutes, stirring every five minutes or so, and then turn the heat down to low and cook for another half hour, stirring frequently, or until onions are brown. Season to taste with salt and black pepper.
  2. Meanwhile, in a large pan, saute the spinach until wilted, adding a tablespoon of water to the pan to help steam it. Set aside.
  3. Set out 12 slices of ciabatta bread. Divide the caramelized onions, cooked baby spinach, and roasted red peppers among the bread slices, layering them on top of each. Top with a slice of ricotta salata and serve.
Notes
Recipe adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: 3 crostini
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/06/caramelized-onion-spinach-roasted-red-pepper-ricotta-salata-tartines.html