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Bruschetta of Caramelised Shallots and

Syrah's picture

soft cheese.

I have had this in my mind from the December AGT. It was a really delicious and simple addition to dinner tonight. I can see it as more of a wintry/autumnal dish but it is definitely a keeper. I scaled it to 4 shallots (as that was all I had), used a baguette instead of sourdough, and used brie for the cheese. Thoroughly delightful.

Bruschetta of Caramelised Shallots and Soft Cheese

20 golden shallots, peeled and left whole
2 tsp extra virgin olive oil
200 ml chicken stock
4 2 cm thick slices sourdough
4 1cm thick slices taleggio
1/2 cup balsamic vinegar, plus 1 tbs extra
2 sprigs thyme
10 g butter
Salad of frisee, watercress and rocket with French dressing to serve
1 tbs olive oil
1/2 tsp red wine vinegar
1/2 tsp lemon juice
1/2 tsp dijon mustard
1 small clove of garlic, crushed

1 Combine shallots and olive oil in a heavy based frying pan and season to taste. Cook over low-medium heat for 30 minutes, shaking pan occasionally, or until shallots are golden and starting to soften.
2 Add chicken stock and bring to the boil. Reduce heat to low and cook for 15 minutes, or until shallots are soft but still retain their shape. Raise heat to high and reduce until syrupy. Remove from heat.
3 Toast bread under grill for a few minutes on both sides. Top with cheese and heat until melted.
4 Now add balsamic vinegar and thyme to pan and turn heat to high until syrupy (around 2 minutes). Stir in butter and season (if required) with salt, pepper and extra balsamic.
5 Top each piece of toast with some shallots and the syrup. Serve alongside the salad.

Servings: 4

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

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Wolvie's picture

(post #32080, reply #1 of 2)

yum - copied, and I think tagged for Superbowl Sunday. Thanks for posting!

 No mans error becomes his own Law; nor obliges him to persist in it

THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).


unbaked's picture

(post #32080, reply #2 of 2)

Oh YUM!!!!!!

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine