Ingredients: |
Ingredients: 4T Butter
2 Sweet onions (4 small or 3 medium), sliced 1/8 "thick
3T Light brown sugar
¼t Salt
¼C Port, preferably ruby (we used BC - Burrowing Owl Coruja)
8oz Gorgonzola cheese, crumbled
2T Milk
¼t Cayenne pepper
¼t Ground black pepper
¼C Pistachios, (chopped fine)
FOR THE TOAST
1 Baguette sliced crosswise into into 1/4 to 1/2 -inch-thick pieces
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Directions: |
Directions:1. Heat butter in non-stick skillet over medium high heat. When foaming subsides, add onions, sugar, and ¼ teaspoon salt; stir to coat. Cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes.
2. Reduce heat to medium; cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat).
3. Stir in port and continue to cook until port reduces to glaze consistency, 5 to 10 minutes.
4. Using a fork, mash gorgonzola cheese and milk together in medium bowl until smooth, spreadable consistency is formed. Stir in cayenne, ¼ teaspoon black pepper, and pistachios.
FOR THE TOAST:
1. Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined baking sheet.
2. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side.
3. To serve either; Divide cheese mixture evenly among slices of toast and spread to edges. Top with onions and distribute evenly over surface of cheese. Sprinkle with black pepper to taste, and serve. Or, serve onions and gorgonzola in separate small bowls, and let people create their bruschetta the way they like it. |
This recipe for Bruschetta with Port Caramelized Onions & Gorgonzola* is from