Crostini with Four O’Clock Maple Pecan Chai, caramelized onions & fig
These crostinis are a perfect mix of sweet, savoury, and creamy flavours. The Four O’clock Maple Pecan Chai adds warm spiced notes to caramelized onions, balanced by creamy mascarpone-ricotta, sweet figs, and crunchy pecans. Finished with fresh herbs and a touch of maple syrup, they’re a simple yet elegant appetizer.
Ingredients:
- 4 teabags of Four O’Clock Maple Pecan Chai Herbal Tea
- 1/3 cup of water
- 1 onion, finely sliced
- 1/2 teaspoon of balsamic vinegar
- 2 figs, finely sliced
- 1/2 cup mascarpone
- 1/2 cup ricotta
- 1 tablespoon of maple syrup
- 1 to 2 tablespoons of salted butter
- 1 teaspoon of cornstarch
- 1/4 cup of crumbled pecans
- Ground pepper
- Fresh herbs for garnish
- 1 baguette
Makes about 10-12 crostinis.
Preparation for the caramelized onions:
- Steep 4 teabags of Four O’clock Maple pecan chai in hot water. Let steep 6 minutes. Remove teabags.
- Warm butter in the pan, once melted, add onions and cook at medium to high heat. Once onions start to become translucent, reduce heat and add cornstarch and stir until mixture thickens. Add maple syrup and tea infusion and continue stirring to get all the onions mixed with tea and maple syrup.
- In a separate bowl, combine the mascarpone and ricotta until smooth and well blended, then set aside.
Preparation for the crostini:
- Pre-heat oven to 450F. Cut the baguette in 1/2 slices and place on an oven safe pan to toast. Bake for 7 to 8 minutes.
- Once cooled, spread a generous portion of the cheese mixture on the bread and top with the caramelized onions.
- For the finishing touch, garnish the crostini with crumbled pecan, fresh herbs (we like basil, thyme), figs and a twist of fresh pepper.