I don't think I can express enough how wonderful this combination is together. First time I had it in a restaurant a few years back, I was hooked! Today, I had a craving for them. So, it we served it for lunch alongside the Fresh Mango and Walnut Salad. A really great combination!
Fried Goats Cheese & Caramelized Onion Bruschetta
Makes 6 Individual Bruschettas
6 Slices of baguette bread, cut on the diagonal
1 Large onion, halved and thinly sliced
1/2 Cup/120 ml water
6 Small goats cheese rounds
1 Tablespoon of olive oil
1 Tablespoon of butter
1 Egg white, beaten
1/2 Cup/50 grams of fine bread crumbs
Drizzle of Balsamic reduction * (see note at end of recipe)
First caramelize your onions. In a medium skillet set over a high heat add the olive oil and the onions. Cook over high heat for about 5-8 minutes or until the onions have browned. Remember to stir during this process. Now reduce to medium and splash in some of the water. Let water evaporate and then splash in a bit more . Continue this process until you have used all of your water and the onions are completely caramelized. They will be soft to touch, dark golden in colour and sweet to taste. Remove from heat and set aside.
Prepare your goats cheese rounds. Dip each one in the egg whites and then roll in the bread crumbs. Repeat for each goats cheese round and then place them on a wire rack set over a plate. Cover and refrigerate for at least 1/2 hour before cooking.
Lightly toast your bread in the toaster and set aside.
To cook the goats cheese, heat the butter in a non stick skillet set over medium heat. Add the goats cheese and cook each side for abut 3 minutes or until golden. Remove from pan and put your bruschettas together.
Top each bread slice with the onions, then place a goats cheese round on the top and drizzle with the Balsamic reduction. Best served immediately.
* Balsamic reduction: If you are not 100% sure of this, I will fill you in. Basically, Balsamic reduction is just balsamic vinegar that has been cooked on the stove top until it reduces in volume, it's consistency changes from a thin liquid to a syrupy liquid and it becomes much sweeter. If you don't see this in the condiment aisle of your supermarket, you can easily just make it. All you have to do is all a cup of balsamic vinegar to a sauce pan set over high heat. Bring it to a boil for a few minutes and then reduce the heat to low. Stir it occasionally during the cooking process and you will notice it's consistency starting to change. It will probably take about 10 to 15 minutes. You should notice that the vinegar has reduced by about half and it has thickened. Remove from heat and leave to cool. This can be stored in a jar with a glass lid in your refrigerator and taken out when ready to use.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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