Caramelized Onion and Cranberry Crostini
- 1 8-ounce package light cream cheese, softened
- 2 teaspoons chopped fresh thyme
- 1/4 cup chopped walnuts
- 1 long baguette, cut into 1/2-inch slices
- Olive oil for brushing
- 2 tablespoons olive oil
- 4 cups slivered onions*
- 1/2 teaspoon salt
- 1/2 cup dried cranberries or mixture of dried cranberries, cherries, and blueberries
Mix together cream cheese and thyme in small bowl. Refrigerate until ready to serve.
Heat Presto® 11- or 12-inch Electric Skillet at 300°. Add walnuts; heat until toasted, about 8 to 10 minutes, stirring occasionally. Remove and reserve.
Brush both sides of each slice of bread with olive oil. Toast in skillet at 300° until golden on each side, 3 to 4 minutes per side. Reserve. Wipe any crumbs from skillet.
Heat olive oil in skillet. Add onions and salt; sauté until they begin to brown, about 15 minutes, stirring frequently. Reduce heat to 275°. Add cranberries; cook until onions are sweet and cranberries are softened, about 15 to 20 minutes. If skillet gets too dry, add 1 tablespoon water. Stir in walnuts. Remove and cool slightly or completely. Spread cream cheese equally among toasted bread slices. Top with onion-cranberry mixture.
To make onion slivers, cut onion in half crosswise then into thin wedge