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Crostini with Herbed Chevre & Caramelized Onions Recipe

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This recipe for Crostini with Herbed Chevre & Caramelized Onions, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Thomas Family
Added: Wednesday, April 23, 2008


1 baguette, sliced thin
olive oil
2 cloves garlic, halved
8 oz. goat cheese, room temperature
1 tsp. rosemary, chopped
1 tsp. thyme, chopped
salt & pepper
5 tsp. olive oil

1 ½ lb red onions thin slice
1 T. butter
1 ½ T. sugar
1 tsp. thyme, chopped
2 T. sherry sine vinegar
salt & pepper
chopped parsley for garnish

2 cups basil leaves
½ cup grated parmesan regiano
2 cloves garlic, peeled
¼ cup toasted pine nuts
½ cup extra virgin olive oil
salt & pepper to taste

Heat oven to 400°. Brush the bread lightly with olive oil and toast in the oven until lightly browned (8 minutes). Rub the bread with the cut sides of the garlic. Allow to cool and discard the garlic. Combine the goat cheese, herbs, salt, pepper, and olive oil in a small bowl. Mash it up with the back of a fork & set aside.

In a large skilled over medium heat, melt butter. Add the onions, sugar, and thyme, and cook, stirring occasionally until the onions are very soft (20 min). increase the heat for a minute and add the vinegar. Cook until vinegar is evaporated and set aside. Season with salt and pepper. Spread the cheese lightly on the toasts. Spoon a dollop of onions onto each crostini and garnish with chopped parsley or pesto.

Combine all ingredients in a food processor and puree, taste for seasoning.

Serves 7-8




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