Spring Onion Crostini
- 2 cups spring onions, whites and greens (approximately 2 large bunches)
- 4 tablespoons unsalted butter
- ½ cup water
- ½ lemon, zested and juiced
- ½ teaspoon fresh thyme
- ½ teaspoon fresh chives
- 2 oz. goat cheese
- 1 small baguette, cut into ¼-inch slices
- Olive oil
Preheat the oven to 375° F. Brush both sides of the baguette slices with olive oil and season with salt. Arrange the slices in a single layer on a sheet tray and bake for 10-12 minutes until the bread is dried out.
Prepare the spring onions by removing the root end and any dried or yellowed leaves. Slice the whites and greens of the onion into ½-inch pieces.
Melt 2 tablespoons butter over medium heat. Add the spring onions, season with a pinch of salt and pepper, and sauté for 2-3 minutes until they just start to turn brown.
Add ½ cup water and the thyme to the pan and bring to a boil. Cover the pan and reduce the heat to low, allowing the water to simmer for about 5 minutes or until the onions have softened.
Uncover the pan, push the onions to one side, and increase the heat to medium high to allow liquid in the pan to reduce to about a tablespoon.
Remove the pan from the heat and whisk in the remaining butter. Stir the onions into the butter.
Add lemon zest and adjust seasoning. Add lemon juice to taste (about 1 teaspoon).
Spoon a tablespoon of the onion mixture onto the baguette slices. Top with crumbled goat cheese and chopped chives.