Caramelized Onion & Goat Cheese Walnut Butter Crostini

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


  • 2 cups (210g) walnuts
  • 24 slices French or sourdough bread baguette
  • 2 tablespoons olive or vegetable oil
  • 2 medium sweet onions, thinly sliced (about 2 cups)
  • 1 teaspoon salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 package of goat cheese, softened to room temperature
  • 1 teaspoon chopped fresh thyme or oregano leaves


  • Make walnut butter first.
    • Place walnuts in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • In a nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes until onions are deep golden brown. Cool slightly.
  • Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy. You can also toast bread.
  • Assemble crostinis by placing a layer of walnut butter first, then 1 teaspoon caramelized onions and top with 1 rounded teaspoon of goat cheese. Sprinkle with herbs.