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Bread: Gorgonzola and Caramelized Onion Bruschetta

Source of Recipe

Linda Larsen


List of Ingredients

2 Tbsp. olive oil
2 onions, coarsely chopped
1 Tbsp. brown sugar
1 tsp. balsamic vinegar
8 slices baguette bread, sliced 1/4" thick
1/4 cup crumbled Gorgonzola cheese





Recipe

Heat olive oil in large skillet. Cook onions, brown sugar, and vinegar about 25 minutes over medium heat, stirring frequently. When the onions are golden brown, remove from heat.

Place baguette slices on an ungreased cookie sheet. Broil 2-3" from heat for a few minutes until lightly browned. Turn slices over so untoasted side is up.

Spread the caramelized onions over the toasted bread, and sprinkle with the cheese. Broil about 1 more minute until cheese is melted and appetizers are hot.

You can make part of this appetizer ahead. Just cook the onions and store them in the refrigerator for up to 2 days. The toasts can be prepared ahead too, and stored at room temperature, well covered. Then assemble and broil the finished appetizer.

YIELD: 8 servings