Claire Tansey has a unique take on bruschetta, that will keep your guests coming back for more.
Cherry-onion bruschetta
Ingredients:
- 1/3 cup port
- 2 cups cherries, pitted and halved
- 4 tsp red-wine vinegar
- 1 tbsp butter
- 2 white onions, sliced
- 1/4 tsp salt
- 1 baguette, sliced into 12 1-in. slices
- 2 tbsp canola oil
- 1/4 cup goat cheese
- 1/4 cup small basil leaves
Method:
Preheat barbecue to medium.
Boil port in a small saucepan set over medium-high until reduced by half, 8 to 10 min. Remove from heat. Stir in cherries and vinegar. Let stand until completely cool, about 5 min.
Melt butter in a medium pan over medium. Add onions and salt. Season with fresh pepper. Cook, stirring often, until onion is soft and caramelized, about 15 min.
Brush baguette slices with oil on both sides. Barbecue baguette slices until grill marks appear, 1 to 2 min per side. Transfer to a platter. Layer with onions, then cherry mixture. Sprinkle with goat cheese and basil.
Serves 4 | Per serving 417 calories, 12 g protein, 58 g carbs, 15 g fat, 4 g fibre, 599 mg sodium. Excellent source of folate.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
Photo credit Roberto Caruso