Goat Cheese Caramelized Onion And Pine Nut Toasts Food

CARAMELIZED ONION & GOAT CHEESE TOAST

Steps:

• Heat oil and butter in a large skillet over medium heat. Add onions and salt; cook, stirring occasionally, for 5 minutes. Add thyme; reduce heat to medium-low and continue cooking, stirring occasionally, until golden brown, 20 to 30 minutes more. (Add a tablespoon or two of water during cooking if the pan seems dry.)
• Spread each piece of toast with 1 tablespoon goat cheese. Top with 1/4 cup onions and sprinkle with pepper and more thyme, if desired.

CARAMELIZED ONION AND GOAT CHEESE TARTS

Steps:

• In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
• Preheat the oven to 375 degrees F.
• In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
• Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

GOAT CHEESE, CARAMELIZED ONION, AND PINE NUT TOASTS

Steps:

• Add your olive oil to a pot over medium heat. When hot, add your onions and season with salt and pepper. Cook, stirring frequently, until the onions have caramelized and turned a deep brown color. It should take 15-20 minutes
• Meanwhile, preheat your oven to 350 degrees
• Spread 7 slices of bread out on a baking sheet and spray both sides with the cooking spray
• Bake for 10 minutes, flip, and bake for another 5 minutes
• Remove from the oven and rub a garlic clove across the surface of each slice
• In a small pan, toast your pine nuts over medium heat, stirring frequently, until they taste and smell nutty
• To assemble, spread 1 tablespoon of goat cheese onto each piece of toast. Top with 2 tablespoons of caramelized onions and a heaping 1/2 teaspoon of toasted pine nuts. Top with salt and black pepper!

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 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 slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS

Steps:

• Preheat the oven to 350 degrees F.
• Crumble the goat cheese into an oven safe dish and set aside.
• In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
• Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
• Remove and serve immediately with sliced baguettes.

GOAT'S CHEESE, RED ONION & PINE NUT FREEZER TARTLETS

Steps:

• Tip the onions into a large pan with 250ml water and a large pinch of salt. Cook over a high heat for 20 mins until the water has evaporated. Pour in the oil, turn down the heat to medium and cook for 20 mins more until the onions have caramelised. Pour in the vinegar and sugar and cook until the onions are jammy. Leave to cool.
• Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured work surface to a 30 x 40cm rectangle. Cut out six circles large enough to line six 10cm loose- bottomed fluted tart tins. Line each with a square of baking parchment, fill with baking beans and bake for 8 mins. Remove the parchment and beans and baking for 7 mins more. Leave to cool on a wire rack.
• Remove the tart cases from the tins. Spread a layer of the onion jam in the bottom of each, top with the goat's cheese slices, then sprinkle with pine nuts. Wrap each tart well and freeze for up to three months.
• Heat the oven to 160C/ 140C fan/ gas 3, unwrap the tarts and bake from frozen on a baking tray for 15-20 mins until piping hot and the cheese has melted. Sprinkle with basil before serving.

CARAMELIZED ONION & GOAT CHEESE BRUSCHETTA RECIPE

Steps:

• 1. Heat oil in large skillet 2. Add onions, lower heat & cook stirring occasionally, until deep golden brown, about 30 minutes. 3. Add vinegar, sugar & salt & cook for 5 minutes, until the liquid is almost evaporated. 4. Can be made 1 day ahead. 5. Preheat oven to 375. 6. Toast baguette slice until golden, about 9 minutes. 7. Top baguette slices with onion mixture, then with goat cheese & pine nuts. 8. Bake at 425 for about 10 minutes, until heated through & the cheese just starts to melt.