Garlic Crostini With Goats’ Cheese & Red Onion Marmalade

50ml Olive oil

· 1 kg red Onions, finely sliced

· 250g soft brown sugar

· 150ml red wine vinegar

For the crostini

· 1 long, thin, white baguette, cut into ½ cm thick rounds

· Olive oil, for drizzling

· 1 clove Garlic, peeled

· 200g soft Goats cheese

· 1 punnet mustard cress

1. For the red onion marmalade: heat the olive oil in a large frying pan over a medium heat. Add the sliced onions and cook over a low heat until soft and translucent – about 7-8 minutes.

2. Add the sugar and stir as it melts. Add the vinegar and simmer until it reaches a sticky jam consistency. This should take about 45minutes, but all you need to do is stir it occasionally.

3. For the crostini: preheat the oven to 180C/gas 4.

4. Put the baguette rounds on a baking tray. Drizzle each with a little olive oil or bush on the oil using a pastry brush. Put in the oven for 5 minutes, until golden brown. Rub the garlic clove over the top of the crostini and leave to cool on a rack.

5. Put the goats’ cheese into a bowl and season with salt and pepper. Spread a little onto each crostini then top with a small spoonful of the red onion marmalade. Finish with a few stems of mustard cress.