Bruschetta with Caramelized Pinot Noir Onions

Dec 27th

 

This recipe for Bruschetta is so tasty, I promise you will want to make these for New Year’s Eve or New Years Day. The first time I had something similar to these was at Brio years ago for happy hour. I vowed to go home and try and recreate the recipe and I think I’ve come pretty close to it. The onions are caramelized with butter, sugar and Pinot Noir, however you can use any dry red wine. The Bruschetta is then topped with the onions, Fontina cheese, proscuitto and garnished with an asparagus spear. I hope you all had a great Holiday. I had a great time, it was so nice to all be together as a family again. I so missed my boys! I am enjoying cooking for them, and just the hustle and bustle of friends, coming and going. P.J. leaves to go back to NYC on Saturday, and Morgan goes back Sunday. I’m trying not to think about that and just live in the moment. I know it will be sad when they leave. Anyway, our Christmas went without a hitch this year. I finally got to eat some Honey Baked Ham that we bought. Last year we left it on the edge of our counter and Louie Bernard our Basset Hound jumped up and ate the whole thing. Needless to say he drank out of our pool for the next three days! I hope your New Year’s Eve is wonderful. I will be sharing more recipes in 2013! Thanks for the last eight months of following my blog, I have had a blast! Love, Stacey

 

Bruschetta with Caramelized Pinot Noir Onions:

1 long baguette sliced, approximately 40 slices.

Preheat the oven to 350.

Place the baguette slices on a cookie sheet.

Drizzle the baguette slices with a little bit of olive oil.

Bake for 7 minutes and remove from oven and set aside.

Heat 2 Tbs butter in a saute pan over medium heat.

Add 3 yellow onions sliced thin.

Cook for 15 minutes stirring occasionally.

Add 1/2 cup sugar and stir.

Next add 1-1/2 cups Pinot Noir or a dry red wine.

Cook over medium heat until onions are caramelized and the wine has reduced approximately 45 minutes stirring occasionally. Remove from heat.

15 slices of prosciutto cut into thirds.

40 slices of Fontina Cheese cut to fit the baguette.

40 asparagus spears cut to fit the baguette.

Next assemble the baguette slices.

Add 1 Tbs of the onions to each baguette slice or just enough to cover the bread.

Top the onions with a Fontina cheese slice.

Top the cheese with a piece of proscuitto.

Top the proscuitto with an asparagus spear.

Bake at 350 for 10 minutes or just until the cheese melts.

 

 

 

 

 

 

 

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