Balsamic onion and cheese picks

Yield: 24 Servings

Measure Ingredient
1½ pounds Pearl onions
⅓ cup Olive oil
¼ cup Balsamic vinegar
\N \N Salt and freshly ground pepper; to taste
¾ pounds Italian Fontina cheese; in 1/3-inch cubes
\N \N Cocktail skewers

Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST) From: Hazel Slone <hslone@...>

Recipe By: The California Culinary Academy 1. Preheat oven to 375 degrees F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.

2. Whisk together oil, vinegar, salt, and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender (about 25 minutes). Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.

3. To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

Makes 24 to 30 skewers.

NOTES : Tiny pearl onions turn sweet and soft when roasted with oil and vinegar, especially a vinegar as mellow and rich as Italian balsamic. The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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