Crostini Ingredients:
1 small baguette
4 tablespoons olive oil

Red Onion Marmalade Ingredients:
1 tablespoons rapeseed oil
20g butter
500g red onions, sliced thinly
120g Siucra rich dark brown sugar
80ml red wine
4 tablespoons red wine vinegar

Goats Cheese Crostini:
1 log of goats cheese
20 small sprigs of thyme to garnish

Crostini:
Preheat the oven to 180 degrees or 160 degrees for a fan oven.
Slice up the baguette into thin slices. Brush with olive oil.
Place on a baking tray and pop in the oven for about 10 minutes until beginning to turn golden.
Remove from the oven and allow to cool.

Red Onion Marmalade:
Put the oil and butter into a medium sized pot and melt over a medium heat.
Once melted add the sliced onions and stir to coat.

Allow the onions to cook over a medium heat for 8-10 minutes stirring frequently.
Add the rich dark brown sugar and stir to coat the onions. Cook for 1-2 minutes until the sugar melts and comes to the boil.

Add the red wine and red wine vinegar and bring back to the boil.
Reduce to a simmer for 15-20 minutes until the liquid has evaporated stirring frequently.
Turn off the heat and allow to cool.
Store in a clean sterilised jar in the fridge for up to one month.

Goats Cheese Crostini:
Slice the goats cheese into 20 slices.
Top the crostini with a slice of cheese.
Top with a spoonful of red onion marmalade.

Garnish with a sprig of thyme, serve up and enjoy!

Designed by Chef Ciara Fennessy