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Six ingredients create a perfect appetizer...or dinner. It takes time to caramelise the onions, but it is well worth it.
7 people made this
- 1kg onions, halved and sliced very thinly
- 500g chanterelle mushrooms, sliced
- 4 tablespoons olive oil
- 1 teaspoon caster sugar
- salt, to taste
- 1 baguette
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4.
- In a frying pan over a medium heat warm 2 tablespoons of the oil then add the onion and cook and stir until soft and beginning to turn golden, about 25 minutes. Add sugar, and continue cooking, stirring as necessary, until soft and dark brown. Should not be at all crispy. Lower the heat if the onions are crisping.
- In another pan, cook chanterelles in the remaining olive oil over medium heat until they are soft and golden, about 15 to 20 minutes.
- Slice the baguette into 2cm slices, and arrange in a single layer on a baking tray.
- Bake in the preheated oven until just toasted. Remove from the oven and arrange a small amount of onions on top of the toast, and then a few mushrooms slices on top of the onions. Serve warm.
Reviews & ratingsAverage global rating:(1)
Chanterelle Mushroom Bruschetta with Creamy Ricotta
With a bright golden brown color and wavy tops, chanterelle mushrooms stand out among all its peers. I love their delicate flavor and would eat them in any other way. But my favorite is putting them on some warm toasted bread. These savory chanterelle mushroom bruschetta with creamy ricotta is the perfect first bite in your dinner party. But of course you can eat a few of them and call it a meal in itself.
Whenever I can grab hold of some chanterelle mushrooms, the thought of eating them on some toasted bread immediately comes to my mind. Just some charred savory mushrooms on crusty bread. But there are times when I want to add a little more to them. Times when plates of food are passed around over some joyous and meaningful conversations with people who gather around my table to turn those trivial moments of life into joyful memories.
For those times, I turn some simple mushrooms on toast into these chanterelle mushrooms and ricotta bruschetta. One little package has crusty bread smeared with creamy ricotta, topped with somewhat charred and sauteed mushrooms. For some freshness, I add microgreens and I like to finish it off with some fruity extra-virgin olive oil, squirts of lemon juice and crystals of sea salt. I love kale so I used it here but feel free to use any kind of microgreens, they add so much freshness and flavor to any food. Now about adding a little char to the mushrooms, use a large skillet and try not to overcrowd the mushroom. If you don’t have a large skillet, cook the mushrooms in batches. You don’t want soggy mushrooms drenched in a lot of liquid on your bruschetta. A little attention to detail and proportion is what makes a simple bruschetta stylish and appetizing.
2 slices Country Harvest Spinach and Green Pepper Veggie bread
1. Cut off crusts of bread then flatten with a rolling pin or empty wine bottle. Cut each slice into 4 triangles. Heat 1 tbsp olive oil in a non-stick pan over medium high heat. Fry triangles until golden brown and crisp. Remove from pan and set aside. In same pan add remaining 1 tbsp olive oil and 1 tbsp butter. Thinly slice 2 onions. Sauté onions over medium heat until they have started to colour, about 10 minutes. Sprinkle onions with sugar and continue to sauté until golden brown and caramelized. Season with salt and pepper.
2. Top each bread triangle with some onion, a small wedge of fresh fig and a crumble of feta.
Caramelized Onion-Balsamic Vinegar Bruschetta
- 6 tablespoons extra-virgin olive oil, divided
- 2 large onions (about 2 pounds), peeled, halved, and thinly sliced
- Fine sea salt
- Balsamic vinegar, to taste
- 4 slices grilled or toasted bread
- Fleur de sel and freshly ground black pepper
Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic, and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically.
Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Sprinkle with fleur de sel if needed.
To make the bruschetta, brush the bread with the remaining 2 tablespoons oil.
Put a generous pile of onions on each slice of bruschetta. Add a few grindings of pepper, and serve immediately.
Recipe Testers' Reviews
The result of the beautiful mahogany-colored caramelized onions was creamy, savory and superb in taste. The addition of a few drops of balsamic vinegar provided the crowning essence of flavor at the end.
This caramelized onion and balsamic vinegar bruschetta hors d’oeuvre was fantastic. This recipe was a lot easier than the caramelized onion recipes I’ve used in the past. I made this twice, the second time I crumbled gorgonzola cheese on top, and four servings weren’t enough. I’ll definitely use this recipe again for upcoming holiday get togethers.
Such a simple approach to an hors d’oeuvre hardly needs a recipe, but the result was delicious. Use enough vinegar to taste, though not so much as to overwhelm the caramelized onions. Equally good when made with regular onions or sweet (Vidalia-type) onions. Smaller bruschetta slices are appropriate for appetizers. A good recipe to have in your repertoire, as the ingredients are usually available.
This is a very simple recipe. The only thing they left out was the patience. The soft flavorful caramelized onions with the crunch and crispness of the bruschetta make it all worth it. Next time I’ll use a larger pan and double the batch. I used some super-fresh white onions. It was great.
Delicious! Both my guests and I loved it. I also made it again to serve over steaks. This will become a staple in my home not only to serve as bruschetta but to serve over steaks and roast chicken. This is the fast way to have something similar to a pissaladiere Niçoise for dinner.
Although this delicious sweet-tart caramelized onion jam on bruschetta is simple to make with easy-to-find ingredients, it provides the cook the opportunity to break out her best oil, balsamic and specialty salts. As with all eats simple and straightforward, the quality of each ingredient shines through. As the onions cooks long and slow, flavors emerge that are rich and deeply satisfying. I made this on a breezy August day when just a hint of fall was in the air. It made me look forward to the months to come when dishes like this will be welcome.
The result of this bruschetta recipe are a wonderfully coloured, aromatic and densely flavoured compote-style combination. It’s fairly rich and sweet, so other than toasted bread, it could be paired well with something of a more savoury nature. Perhaps even nestled over a wheel of brie and baked for a rich, gooey, dip-able appetizer.
After caramelizing the onions, this was a fast and delicious bruschetta! The instructions were straightforward, but I couldn’t achieve the “polished mahogany table” color on the caramelized onions. I’ll definitely make the recipe again, though, but I may add a little goat cheese next time.
Mmmmm…Caramelized onions. A great use of my very best balsamic. Love the texture of the almost jam-like sticky onions on the crispy bruschetta.
As simple as this recipe may seem, the flavor of this bruschetta was very complex. The caramelized onion became sweet as it was cooked for a long time, which complimented the deep and tangy flavor of the balsamic vinegar. Having good quality ingredients is essential for this hors d’oeuvre.
Don’t give up on the onions if they take longer to caramelize than the recipe states—they’re worth the wait! The flavor of the caramelized onions is balanced beautifully by the balsamic vinegar. It’s unbelievably rich and tasty when served on the bruschetta that has been brushed with olive oil.
So simple yet divine. The slow caramelization of the onions, the aged balsamic vinegar, and the fleur de sel makes this dish definitely Testers Choice worthy.
If you’re looking for an hors d’oeuvre to pass around at your next party, try this recipe for Caramelized Onion and Balsamic Vinegar Bruschetta. I just love how the natural sweetness of the onions is cajoled out of hibernation when patiently cooked. The time required to achieve the onion’s amber color results in a remarkably pleasing topping on a slice of toasted baguette. Each bite fills your mouth with a balance of sweet and tart flavors. It’s something definitely to reach for when that tray comes your way.
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A simple recipe that produces a delicious and elegant appetizer. Even better, leftover caramelized onions can enliven a host of other dishes such as pastas, sandwiches, or an antipasto plate.
- 1 Baguette , sliced into 1 inch slices
- Veeba Carrot Cucumber Sandwich Spread , as required to be used as a spread
- 1 teaspoon Extra Virgin Olive Oil
- 4-5 cloves Garlic
- 1 Red Bell pepper (Capsicum) , finely chopped
- 250 grams Button mushrooms , cleaned and sliced
- 1 tablespoon Veeba Sriracha sauce
- Mint Leaves (Pudina) , a small bunch (chopped)
- Salt and Pepper , to taste For caramelized onions
- 2 tablespoons Extra Virgin Olive Oil
- 2 Onions , thinly sliced
I Am Present: Caramelized Red Onion, Roasted Butternut Squash + Grilled Treviso Radicchio Bruschetta
This is another dish was inspired my time in Venice. It is a variation of the classic Venetian ‘Saor’, a traditional pickle made with caramelized onions, raisins and pine nuts used for centuries to preserve fish and vegetables. The elements are prepared separately to highlight their best qualities and the ‘Saor’ brings them together in a savory sweet and sour marinade. The bitterness of the radicchio and the acidic pickling juice of the onion are the perfect contrast to the sweetness of the butternut squash. For best results, allow the pickle to marinate in the fridge for at 24 hours to 48 hours and bring it to room temperature before serving. In the cafés, you will find this delicious pickle mounded on warm bruschetta that has been smeared with cashew mozzarella and served with an arugula side salad but it is also very good served at room temperature over warm soft or grilled polenta.
For The Roasted Butternut Squash And Radicchio:
2 pounds butternut squash to make
½ pound Treviso Radicchio
extra virgin olive oil, salt, as needed
For The Carmelized Red Onion:
1½ pound red onions
¼ cup extra virgin olive oil
¼ cup white wine
½ cup apple cider vinegar
¼ cup coconut sugar
½ teaspoon salt
¼ cup raisins
For The Pickle:
¼ cup pine nuts, lightly toasted
For The Cashew Mozzarella (or store bought):
1 ounce Irish moss, cleaned and soaked for 8 hours or overnight
¼-cup of filtered water, or as needed
¾ teaspoon salt
¼ cup unscented or lightly scented coconut oil, melted
½ cup raw cashews, soaked for 8 hours
Yield: 3 cups (original recipe divided by 4)
For The Balsamic Reduction:
1 cup balsamic or golden balsamic vinegar
¼ cup coconut nectar
Yield: 1/3 cup
Olive oil, as needed
Pink peppercorns for garnish (optional)
To Prepare the Roasted Butternut Squash:
Preheat your oven to 375 degrees.
Peel and seed the butternut squash and cut it into ½” cubes.
Toss the cubes of butternut squash in 2 tablespoons of olive oil and lightly salt.
Transfer the butternut squash to a baking sheet and bake for 15 minutes or until you can pierce easily with a knife. Do not overcook. You want the cubes to hold their shape.
Remove the butternut squash from the oven and let cool before use.
To Prepare the Grilled Treviso Radicchio:
If you have a charcoal or gas grill, prepare them for medium hot grilling. If not, you can use a stovetop grill pan or cast-iron skillet over medium high heat.
Trim any excess stem from the bottom of the radicchio head making sure to leave enough stem to hold the leaves together.
Cut the radicchio heads in half lengthwise and brush each half with olive oil.
Lightly oil the grill or pan that you are using, then lay the radicchio on the grill, cut side down and cook 4 to 6 minutes until the radicchio is charred and soft on the outside and tender on the inside.
Brush oil on the top layer of the radicchio and turn over to cook for an additional 4 minutes or until you can easily pierce the core of the radicchio with a fork.
Lightly salt the radicchio and set aside to cool. When cooled, cut the radicchio into 1” strips and set aside until you are ready to make the pickle.
Make The Carmelized Red Onion:
Peel the onions, cut them in half and soak them in cold water for 30 minutes.
Drain the onions and slice them into thin half-moons.
In a large, heavy-bottomed skillet, warm the olive oil over medium heat and add the onions.
Add the salt, cover the pan and cook on very low heat for 20 to 30 minutes.
When the onions are very soft and translucent, remove the lid, raise the temperature to medium high and add the white wine, apple cider vinegar, the coconut sugar and the raisins. Cook uncovered for an additional 3 minutes or until the wine and vinegar are cooked off and reduced.
Adjust for salt and let cool for 10 minutes before preparing the pickle.
Make The Pickle:
Divide each of your three pickle elements into thirds.
Layer the bottom of a small terrine (6) with the first 1/3 portion of the caramelized red onion. On top of the caramelized red onion, distribute 1/3 portion of the grilled Treviso radicchio then follow with 1/3 portion of the roasted butternut squash.
Sprinkle 1/3 rd of the toasted pine nuts on top of the butternut squash and repeat this layering two more times until all of the caramelized onion, Treviso radicchio, roasted butternut squash and toasted pine nuts are finished.
Let sit for 24 hours before serving
Make The Cashew Cheese Mozzarella (storebought is also an option)
This is a very easy nut cheese to make that requires a little forethought as you will need to soak both the Irish Moss and cashews at least 8 hours in advance. You will also need a high-speed blender to properly break down the Irish moss and fully blend the cheese.
Irish moss is seaweed most often used as a vegan gelatin or thickener in recipes and is purported to have many health benefits. We have used Irish moss since we opened Café Gratitude primarily in our raw cakes, creams and cheeses because it is versatile and does not require heat to activate its gelling properties.
While it might be difficult to source in your local supermarket, Irish moss can be easily sourced online. For this recipe, you will need to purchase the whole seaweed, not the flakes.
To prepare your Irish moss, you will need to carefully wash it, as it can often be very sandy from the harvest. Once clean, cover the Irish Moss with abundant cold water and let it soak in the fridge for at least 8 hours. Allow extra room in your soaking container, as the Irish moss will expand with water as it soaks. Don’t rinse the Irish moss after the soaking process is complete and don’t drain or replace the soaking water. You can keep soaked Irish moss covered in the fridge for up to one month.
To begin making the cheese, measure your Irish moss using a digital scale making sure that you carefully shake off any extra water prior to weighing it.
Rough chop the Irish moss and add to the blender along with the water and salt. Blend on medium speed until the moss begins to create a thick jelly. Small bits of Irish moss may accumulate on the sides of the blender or under the lid. Stop occasionally to scrape them down using a spatula and continue blending until you have a smooth gelatin. You can add a small amount of water, if necessary for the mixture to come together. Do not move on to the next step until the mixture is completely smooth otherwise you will have small bits of Irish moss in your cheese that will be impossible to eliminate.
Drain and rinse the soaked cashews and add them to the blender with the melted coconut oil.
Blend the cashew mixture on medium high speed using the blender plunger, working the mixture pretty aggressively so that it becomes smooth and creamy. I’m not going to lie, you will have to work this cheese and you can add a small amount if the going gets too tough but don’t give up until you have a smooth mixture. It will be worth it.
Pour the cashew mozzarella into a low flat dish and transfer it to the fridge to set up for at least 4 hours.
Make The Balsamic Reduction:
Stir 1 cup of balsamic vinegar and ¼ cup of coconut nectar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low and simmer until vinegar mixture as reduced to 1/3 cup, about 20 minutes. Set aside to cool. The reduction will thicken as it cools.
To prepare your warm bruschetta, brush olive oil onto both side of your favorite crusty sourdough bread and toast the bread in a pre-heated 400-degree oven. When the bruschetta are golden, turn them over and toast them on the other side until they crispy. Keep an eye on it so the bruschetta don’t burn or dry out.
Spread an abundant smear of cashew mozzarella on the warm crostini and spoon the Butternut squash and Radicchio pickle on top of the cheese.
Pink peppercorns make a really nice garnish on the pickle but they are optional.
Serve the Bruschetta on a platter with arugula salad that has been tossed with a little olive oil and lightly salted.
Finish the plate with a drizzle of Balsamic reduction.
Share the post "Cafe Gratitude’s Grilled Vegetable Bruschetta with Caramelized Onions"
- 3 tblsp. olive oil
- 3 onions, thinly sliced
- 3 tblsp. balsamic vinegar
- 1 tblsp. sugar
- 1/2 tsp. salt
- 5 oz. goat cheese
- 2 tblsp. pine nuts
- baguette, cut into slices
1. Heat oil in large skillet
2. Add onions, lower heat & cook stirring occasionally, until deep golden brown, about 30 minutes.
3. Add vinegar, sugar & salt & cook for 5 minutes, until the liquid is almost evaporated.
4. Can be made 1 day ahead.
5. Preheat oven to 375.
6. Toast baguette slice until golden, about 9 minutes.
7. Top baguette slices with onion mixture, then with goat cheese & pine nuts.
8. Bake at 425 for about 10 minutes, until heated through & the cheese just starts to melt.
Pasta with Cheese Sauce, Chanterelles, Caramelized Onions, and Spinach
I have been wanting to try chanterelle mushrooms for a long time but haven't bought them because I promised my son I wouldn't sell him to buy fancy groceries. I live in a damp region which encourages a diverse and plentiful population of mushrooms and it's my plan to learn to forage them. Near the end of the season last year I found some old boletes and some decaying chanterelles which didn't make me hungry. I hope to do better this year. In the meantime one of the local organic farms I buy my produce from had some chanterelles (foraged by their friend- boy would I like to know their foraging spots) were being offered for a single dollar digit per pound and I had to splurge.
I love wild mushrooms generally mixed with cultivated ones. On their own they're often too maneurish for my taste. Chanterelles, it turns out, are very mild and don't need to be toned down by tamer cousins. Aside from their delicate flavor, they have other charms: they're very pretty and when sliced thin length-wise they make sweet curling shapes that remind me of ancient handwritten letters.
I think you should know that I wash my mushrooms under water. I am completely aware that this breaks precious culinary laws and I am unconcerned. The water the mushrooms soak up in the process of being washed gets cooked off quickly and I've never noticed an increase of mushroom flavor when eating mushrooms that haven't been mauled by the faucet. I respect you if you like to brush them. I suspect it gives one a greater connection to their worth and cost- to treat them like rare treats one might not get to eat again for a long time.
I will continue to wash mine in water.
This recipe is rich. I'm not going to apologize to anyone's waistline for presenting it. Treat yourself just this once and I think you won't be apologizing to your waistline either.
6 servings for gluttonous individuals like myself
8 servings for modest portions
1/4 cup olive oil
2 medium yellow onions, sliced thin
10 ounces chanterelle mushrooms, sliced thin
1/2 lb fresh spinach, chopped
2 tbsp water
3 tbsp flour
3 tbsp salted butter
1 tsp salt
1/2 tsp pepper
2 shakes of cayenne
3 cups of low fat milk, warmed
2 1/2 cups Emmentaler cheese, grated
Heat up the olive oil in a saute pan (on med/high heat) and add the onions to it. As soon as the onions begin to brown a little turn the heat down to med/low and continue to saute them until they caramelize. Be sure to stir them frequently to prevent burning them which makes them bitter.
When the onions are caramelized, add the chanterelles. Let them cook for a few minutes and then add the spinach and the water and after you've stirred everything well, put the lid on the pan for a minute to encourage the spinach to completely wilt. When the spinach is wilted, remove the pan from heat and set aside.
Bring a pot of salted water to a boil while making the cheese sauce, add the pasta to it as soon as it's boiling. I find that the pasta and the cheese sauce get done in about the same amount of time.
With the butter, flour, salt, pepper, and cayenne, make a light roux. Whisk the warm milk into the roux and cook gently until it thickens. Once thickened, remove the sauce from the heat and stir in the grated cheese. Stir the cheese gently until it's completely incorporated into the sauce.
Add the chanterelle, onion, and spinach mixture into the cheese sauce.
Drain the pasta when it's finished (test a piece for doneness). Return it to the pot and pour the sauce over it. I find the best way to blend the sauce into the pasta is with metal tongs.
Recipe Notes: If you can't find Chanterelles any mushroom will be a good substitute. If you'd like more iron to offset the richness of. everything else in the dish, I think you can safely double the amount of spinach without detracting from the other flavors because spinach has incredible shrinking power and even doubled will not amount to overdoing it.
I've made this with sharp white cheddar which was fantastic gouda would be good too though I prefer stronger sharper flavors. If you want to coat your arteries just a little more, you can use whole milk or even some cream. The reason I use low fat is because I like it best, not because it's lower in fat. I find the cheese adds plenty of creaminess here.
You can also lower the cheese amount if you're a fool. (Just kidding!) I usually only use two cups of cheese in my cheese sauces, I find it sufficient, the reason there's more this time is because I had a half a cup left over and no plans for it. I'm not sorry for the extra Emmentaler here, though I'm fatter this morning, I'm sure.
Caramelized Onions and Balsamic Vinegar Bruschetta
Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead, if you wish. And do use your best balsamic vinegar. The intensity of balsamic vinegar varies add it drop by drop until it imparts a complexity to the onions, but not enough so they taste of vinegar.
Occasion Casual Dinner Party, Cocktail Party, Game Day
Recipe Course Antipasto/mezze, Appetizer
Dietary Consideration Egg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or Less Yes
Taste and Texture Rich, Savory, Sweet, Tangy
Type of Dish Canape/crostini
- 6 tablespoons extra-virgin olive oil, divided
- 2 large onions (about 2 pounds), peeled, halved, and thinly sliced
- Fine sea salt
- Balsamic vinegar to taste
- 4 slices grilled or toasted bread
- Fleur de sel and freshly ground black pepper
Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic, and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically. Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Sprinkle with fleur de sel if needed. Brush the bread with the remaining 2 tablespoons oil. Put a generous pile of onions on each slice of bread. Add a few grindings of pepper and serve.
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