Finger Food Fun!

Of course no white at night, but no one said anything about LUNCHTIME! I would REALLY like to add bacon to this recipe, but I better not eh... I think it was Heather last year who got me playing with onions often.. Im not sure what it was for though?

(* note to self, play more memory games on Facebook)

Anyway, I much prefer munchies to biggo meals. Tapas. Lotsa Tapas! Since my huge tomatoe bush is spent, I have to resort to onion bruschettas. Im not crying about it! I love em! But I will sorely miss the maters this winter:(

I am pretty sure that the cheese/fat content put me over my mark on this, but at least the carbs arent too bad, and its early in the day... and I can only eat one... Justify I tell you!

 I need a treadmill.

 Side thought there.

Enjoy Dear Blog Peoples! Make these for your adult Trick Or Treaters!

 Serve with a buttery Chardonay!

Onion Crostini

2 tablespoons olive oil plus 1 tsp butter

2 sweet onions, thinly sliced (about 2 cups)

1 teaspoon salt

1 tablespoon packed brown sugar

1 tablespoon balsamic vinegar

24 slices (1/4-inch thick) French bread baguette

Olive Oil for brushing

1 package (4 oz) chèvre (goat) cheese, softened

1 package (3 oz) cream cheese, softened

1 teaspoon chopped fresh thyme or oregano leaves

•  In a nonstick skillet, heat oil/butter over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every few 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 (onions will shrink during cooking). Cool.
•  Heat oven to 325°F. Place bread slices on ungreased cookie sheet; brush lightly with olive oil. Bake 6 to 9 minutes or until golden/crispy.
•  In a small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
•  Place 1 tsp caramelized onions onto each warm bread slice; top with 1 rounded tsp of cheese mixture. Sprinkle with herbs.

*Tip

Caramelized onions can be made ahead. Prepare as directed, then cover and refrigerate; allow to come to room temperature before serving. They can also be frozen. Spoon the caramelized onions into freezer zip locs*, seal, label, date and freeze. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.