Thursday, October 27, 2011

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.


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.


Rian said...

Wow, does that look good! I think that will make a great appetizer at New Years Eve!

Marilyn said...

Only one trick or treater here and that would
be me.....eating onion bruschettas. They
sound like heaven. Thanks for the recipe.

Anonymous said...

besides your witty and insightful musings on life, i love checking your blog for the recipes! YUMMERS!!!


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