Allium Medley Toasts with Spicy 'Nduja Spread

1. Roast the Onions

Preheat your oven to 300°F. Arrange the young torpedo onions or shallots on a baking sheet and roast them in the oven for 30 minutes to 1 hour, until very soft and collapsed. Let them cool slightly before cutting into halves or quarters. Season with kosher salt and freshly ground black pepper.

2. Caramelize the Spring Onions or Scallions

While the onions are roasting, heat a generous splash of extra-virgin olive oil in a large skillet over medium heat. Place the trimmed spring onions or scallions in the skillet in a single layer. Use a smaller pan to press them down slightly to promote even caramelization. Season with kosher salt and freshly ground black pepper. Cook for 8 to 10 minutes, or until soft and caramelized. Let them cool and drain any excess oil on a paper towel.

3. Toast the Bread

Toast the slices of country bread until the edges are nicely browned using a broiler or toaster. Rub the halved garlic cloves over the surface of each slice of bread and drizzle with extra-virgin olive oil.

4. Assemble the Toasts

Spread a generous amount of 'nduja over each slice of toast. Top each toast with the roasted onions and caramelized scallions. Finish with a pinch of kosher salt and a light drizzle of extra-virgin olive oil. Serve immediately while warm.