Here's a photo of a delicious appetizer I had at a new French-style restaurant that opened on 6th st., La Minette. Here's our review.
This is Flammenkuche...an Alsatian 'pizza' consisting of heavy cream, caramelized onions, cheese and lardons (bacon croutons YUM!).
Not having time the other night to make a real crust and not wanting to eat alot of calories, we decided to do a crostini that mimiced the flavor profile...but was alot faster and cheaper.
Baguette; sliced along the bias into crostini and toasted lightly
Thick-cut or Slab bacon
1 Medium Onion
2 teaspoons Brown Sugar
1 tablespoon Butter
1-2 tablespoons Cream Sherry
Neufchatel Cheese or light cream cheese
I cooked off the bacon in the pan, drained the grease, reserving about a tabelspoon.
Slice your onion into long slivers, from pole-to-pole, dust with a pinch of brown sugar and a tablespoon of butter then allow them to caramelize in a pan over medium. When the onions are starting to get brown and gooey, splash in about a table spoon or two of cream sherry to punch up the gooey caramelized sweetness
Spread the Neufchatel over your toasted crostini, top with onion mixture and sprinkle with bacon.
C & E