Yield: 24 Servings
|1½ pounds||Pearl onions|
|⅓ cup||Olive oil|
|¼ cup||Balsamic vinegar|
|Salt and freshly ground pepper; to taste|
|¾ pounds||Italian Fontina cheese; in 1/3-inch cubes|
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.
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