Onion butter crostini with prosciutto
Caramelized onions make for a sweet, yet vegetal compound butter. Salty prosciutto pairs splendidly with the creaminess of butter and the onion addition.
What you need
1 large onion, diced
1 tbsp olive oil
4 tbsp salted butter, softened to room temperature
How to do it
In a small sauté pan, cook onion in olive over medium heat for about 25 minutes, or until the onions are soft and a deep golden brown.
Using a spatula, mix onion into the butter and place into fridge to harden.
Serve spread over a thin slice of crusty, fresh baguette with a piece of salty prosciutto over the top.
Store in an airtight container or a plastic wrap-covered bowl in the refrigerator for us to 2 weeks.