I was inspired to make this dish after a lunch at a local restaurant (Y Polyn), the starter was goats cheese over marinated red onion served on bruschetta. It was simply delicious.
I thought that I too must be able to make it and set about recreating the slightly acidic onion with the creamy cheese on a crisp slice of toast.
It’s a perfect dish for a cool Sunday evening. Tucked up at home with a nice fire going and a glass of red wine. We’d had an early Sunday lunch so nothing too heavy needed. It does take a bit of time to cook the onions but you could do it a couple of days before if your’re having a dinner party and need this for the starter.
As a supper dish for 2 or a starter for 4
I make my own but any good quality white loaf would do. A couple of slices per person for supper or 1 each for a starter.
The goats cheese
A creamy cheese – why not try a local producer. We have Cothi Valley who make some great goats cheeses. You need about 25 g per person. We managed to use a roll of the cheese between us so I think we may have added just a little more than that.
The marinaded red onions
2 tb of olive oil
3 to 4 red onions The aim is 300 g of thinly sliced red onion.
60 ml of balsamic vinegar
30 g sugar
Heat the oil gently in a medium sized saucepan.
Add the onions and stir to coat the onions in oil. The heat should allow a very gentle sizzle.
You should cook the onions without browning them until they have softened and become slightly translucent around the edges. This takes about 15 minutes and you will need to stir frequently to avoid any browning and to get all the onions cooked.
Add a teaspoon of the sugar and cook again for 10 to 15 minutes stirring frequently to stop the sugar browning.
Add the vinegar and the rest of the sugar. Again keep a close eye and stir the onions regularly for about 10 minutes. The vinegar should reduce somewhat and the sugar dissolve. Taste the onions which should be slightly vinegary and not too sweet.
Put the grill on high and lightly toast the bread.
Divide the onion mixture up between the slices and add goats cheese on top in slices.
Put this under the hot grill and watch carefully. It’s guaranteed that if you get involved in something else it will burn. However a few minutes should allow the cheese to warm through and start to melt. Watch the edges of the bread don’t burn.
Serve up and enjoy!!