Crunchy toasted olive crostini topped with Creamy Dill Havarti cheese and sweet, soft onion.
Warning. This recipe is not paleo. At Christmas all bets are off and we just eat whatever we love, regardless of how healthy it is. What else is Christmas for??
This delightful little appetizer is something we have on Christmas Eve. It is the perfect dish for new year or to take to a party or serve if you have guests.
Christmas day for us, is when all the diet restrictions go out of the window. But if you prefer, just use gluten free bread or crackers.
We know we have to suffer for it later when we go off our diet, but there is my Paleo Kickstart plan to get us right back on track. It’s almost worth eating things that make you feel bloated and achy and flu like, so that you can really appreciate how good you feel when you don’t eat that stuff. I am always so happy to get back to clean eating after I have indulged in sugar or flour.
- 2 Onions - Sliced
- 1 Tbs Balsamic Vinegar
- Olive Oil
- 1 Baguete - Gluten Free or Crackers
- 6oz Havarti Cheese - Sliced
- Sprigs Thyme
- Freshly Ground Sea Salt and Black Pepper
- Slice onion and place into a heavy skillet with some heated ghee (or coconut oil).
- Slowly cook until browned and sweet. 45-60 minutes. Stir every 5-10 minutes. Add vinegar at the end.
- Slice the bread and place on a baking tray. Sprinkle with olive oil and season with Salt and Pepper.
- Broil until browned.
- Assemble with slices of cheese and top with onion. Add some thyme to garnish.