Toasts with Goat Cheese and Baked Onion in Sherry Vinegar

Sandwiches | European cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Toasts with goat cheese and baked onion in sherry vinegar

Ingredients

Goat cheese - 7.1 oz
Champagne Vinegar - 3 fl oz
Spanish onions - 15.9 oz
Black Pomegranate Molasses - 0.9 oz
Olive Oil - 7 tablespoons
Romaine lettuce - 1 bunch
Arugula - 1.8 oz
Garlic - 1 clove
Coarse Salt - 1 teaspoon
English Dry Mustard - 1 teaspoon
Ground Black Pepper - to taste
Balsamic Vinegar - 2 teaspoons

Step by Step guide

Step 1

In a deep bowl, mix the molasses and 75 ml of sherry vinegar, whisk together and let sit for 10 minutes to allow the sugar to dissolve completely.

Step 2

Peel the onions, cutting them in half lengthwise without removing the root end, then cut into quarters, place in the vinegar and sugar mixture, add 2 tablespoons of olive oil, and mix well.

Step 3

Preheat the oven to 446°F.

Step 4

Place the onions on a lightly greased baking sheet, pour the remaining liquid over them, season with salt and pepper. Place on the top rack of the oven and bake for 15 minutes. Flip the pieces and bake for another 15 minutes. Allow to cool.

Step 5

In a mortar, crush the garlic with salt, add the mustard powder, and mix. Add the remaining vinegar, olive oil, and whisk the mixture. Season with pepper.

Step 6

Cut the goat cheese into four pieces, season with pepper. Place the pieces on a greased baking sheet. Put under the grill (the grill should be preheated to maximum) and bake until golden brown for about 5–7 minutes.

Step 7

On each plate, place the lettuce leaves, a bit of arugula, in the center place a piece of baked cheese, surround with onions, and drizzle with the dressing. Serve with crusty bread.