Sautéed Shallot Crostini with Arugula Oil

Keep easy appetizer designs like this one handy for happy hours throughout the year. Wonderfully fresh and colorful, each element may be made in advance and assembled for service. Plus, the arugula oil makes a light and crisp salad dressing or sauce for hot pasta, and is delicious with sautéed vegetables.

Yield: 24 pieces , Prep time: 20-30 minutes , Cook time: 20 minutes

Ingredients

Instructions

  1. Cut off both ends, remove outermost layers, and thinly slice the shallots; transfer to a sauté pan with the butter. Bring to medium-high heat and cook until caramelized.
  2. As the shallots caramelize, slice the baguette into rounds and broil just one side, in a single layer, for 1-2 minutes, until golden and toasty.
  3. Blend together the arugula and olive oil in the food processor to a fine consistency. Transfer to a bowl and save until ready to assemble.
  4. Just before serving, smear the toasty side of each piece of bread with the caramelized shallots. Next, drizzle the arugula oil over the toast and season everything with salt and pepper. Enjoy right away.

Tips + Tricks

**If you can't find shallots, substitute a sweet white onion.

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