Bruschettes with caramelized Tropea onions and goat cheese. Bruschettes with caramelized onions and goat cheese are a simple and tasty appetizer that can be prepared in just a few minutes. To make our gourmet bruschettes I used Tropea red onions caramelized with honey and vinegar to give a pleasant sweet-and-sour note which, paired with goat cheese and toasted country bread, creates a perfect combination. If you don’t like goat cheese, you can easily replace it with a spreadable fresh cheese of your choice. An easy-to-make recipe, great to serve as an appetizer or aperitif, or as finger food, together with delicious Crostoni with spinach and sausage or Bruschettes with tomatoes and burrata. Let’s go to the kitchen and prepare these original and tasty bruschettes with onions and goat cheese together, but before we roll up our sleeves, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make crostoni with onions and goat cheese
- 5.3 oz goat cheese (fresh or a spreadable cheese of your choice)
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1 pinch black pepper
- 14.1 oz Tropea red onions (or whatever onions you have)
- as needed salt
- as needed extra virgin olive oil
- 2 2/3 tablespoons apple cider vinegar (or 2 tablespoons white wine vinegar)
- 2 teaspoons honey
- 4 slices country-style bread (stale by a couple of days, large slices)
Tools
- Cast-iron griddle
- Bowls
Preparation
To make goat cheese and onion bruschettes you can choose the bread you prefer, fresh or preferably a day old, industrial or better homemade, multigrain, wholemeal or simple. I used country-style bread, a bit tastier than the classic and two days old.
Peel, rinse and slice the red onions, place them in a pan, add a good drizzle of olive oil and pour in a little water. Season with salt and cook over medium heat on the stovetop, stirring often, until they become soft. Pour in the vinegar and add honey or sugar and wait for it to evaporate; let it reduce until the liquid has mostly evaporated and turn off the heat. You’ll see that the vinegar will give the onions a beautiful purple color. The sweet-and-sour red onions are ready to be enjoyed, but after resting for a while they will be even better and we will use them for tasty large toasts!
In a bowl mix the goat cheese or the spreadable cheese of your choice with olive oil, pepper and honey; if needed adjust the salt.
Cut the bread into slices about 5/8 inch thick, place them on a hot cast-iron griddle and grill on both sides until a golden crust forms. Spread the cheese on top and then add the onions and bring to the table. These large toasts are excellent enjoyed while the bread is still warm, but they are also good at room temperature.
Storage and tips
Prepare only the number of bruschettes you plan to eat. It is not recommended to assemble them too far in advance, while the onions and the cheese spread can be prepared the day before and stored in the fridge.
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