crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Thursday, August 12, 2010

Caramelized Onion Bruschetta

I adapted the caramelized onion dip recipe to transform it into a simple appetizer. The onions can be made in advance and warmed in the microwave before assembling. This is a really easy recipe to make and who doesn't love sweet onions? 
Caramelized Onion Bruschetta
makes 36

2 large Vidalia onions
4 tablespoons unsalted butter
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces goat cheese
1 baguette

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.

Slice the baguette into ¼” slices and toast under the broiler for 1 to 3 minutes, until just browned. Cool.

Spread goat cheese onto each toast and top with a heaping spoonful of the caramelized onion mixture. Sprinkle with fresh ground pepper and serve.
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1 comment:

Amy of Sing For Your Supper said...

This looks delicious! And I love the font you use - so whimsical and cute!

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