Are these gorgeous, or what? My friend, Carrianne, brought these to the last girls' night party. She came in a little later so I didn't get a pic of them with the rest of the food but, hey, at least I remembered to get a photo and asked how she made them. They were delicious. A huge hit of the party.
Also, notice the fresh parsley on top. These are a perfect combination of the bite of goat cheese, the sweet from the caramelized onions, and the fresh swipe across the palate of the parsley. Rounding all of that taste off is the crunchy texture of the toasted baquette with the smoothness of the toppings. Yum. We were all saying "Thanks, Carrianne!"
I know we take parsley for granted sometimes since, like kale, it's been so overused as a forgettable garnish by the food industry, but parsley is one of my favorite herbs, next to my beloved thyme. Parsley's versatility is remarkable when you think about it, being able to go from one end of the spectrum as a simple breath freshener to the opposite end and hold its own as chimichurri sauce.
Carrianne's bruschetta is my entry this week in Kalyn's weekly Weekend Herb Blogging tour, hosted this week by Kalyn at Kalyn's Kitchen who has some great photography tips up this week to check out.
Goat Cheese & Caramelized Onion Bruschetta
1 Fresh Baguette, sliced thickly
4 oz soft goat cheese, to room temp
1 large Vidalia Onion
2 Tbsp Olive Oil
2 tsp brown sugar
1 tsp balsamic vinegar
Fresh flat-leaved parsley
To caramelize onion:
1. Slice onion into 1/4" rings.
2. Cook onion in uncovered pre-heated heavy skillet over medium heat with oil, stiring often so onion doesn't burn. After onion becomes translucent, sprinkle brown sugar and vinegar over and continue to cook until onion becomes dark browned colored but not burned. Can take up to 30 minutes. Set aside.
3. On large baking sheet broil each side of bagette slices.
Spread each baguette slice with goat cheese, onions, and a few parsley leaves.
Makes approximately 8 bruschetta