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.

*Preparation Tip: To make onion slivers, cut onion in half crosswise then into thin wedges.

30 appetizers

Recipe from Eclectic Electric Skillet Cookbook

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