Thick bread slices with onions, primo sale, honey and chopped nuts, an economical, simple and delicious recipe. If you love bruschetta and thick toasted bread, you absolutely have to try this easy and tasty recipe. With this dish you’ll bring to the table an original, rustic and delicious appetizer that will win everyone over with its special pairing of onions, honey and primo sale. But that’s not all: the oven-baked thick bread slices with onions, honey and cheese, prepared this way, can also serve as a satisfying quick dinner. Ready to run to the kitchen? Our recipe awaits, but first a reminder: if you want to stay updated on all the new recipes on the blog, you can follow my Facebook page (here) and my Instagram profile (here) and here you will find many Recipes for tasty bruschette.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb bread (day-old, preferably a long loaf or a ciabatta)
- 4 white onions (large)
- to taste extra virgin olive oil
- 3 tbsp white wine vinegar
- to taste salt
- to taste water
- 9 oz primo sale (cow) (or a cheese of your choice)
- to taste chestnut honey (or the one you prefer)
- to taste chopped pistachios (or other chopped nuts as desired)
- 1 pinch black pepper
Tools
- Baking tray
- Oven
- Pan
- Mandoline slicer
Steps
Peel the onions, rinse them and slice them with a mandoline. Put them in a pan, drizzle with a generous amount of olive oil, add the vinegar, season with salt and let them wilt over moderate heat with a lid on, stirring occasionally and adding water as needed until cooked through.
As soon as they become soft, remove the lid, raise the heat and let them take on color, becoming browned and caramelized.
To make the oven-baked thick bread slices you need day-old bread or at most two days old. You can use any type, but with long loaves or semolina bread they will be even better.
Cut the bread in half or into slices about a little over 3/8 inch thick (about 1/2 inch), drizzle with olive oil, sprinkle with pepper and let them brown in a preheated oven at 392°F for 10–15 minutes.
Spread the onions over the bread along with cubes of primo sale, which you can also replace with pecorino or other cheeses of your choice, sprinkle if you like with a little chopped dried fruit and return to the oven for 5–10 minutes at 392°F, just long enough to melt the cheese. Finish with a drizzle of honey on top, portion and serve immediately, still hot, fragrant and very crunchy.
Prepare only the amount of crostoni you plan to eat right away.
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