Potlucks. I have a love/hate relationship with them. Love them because the element of suspense is so exciting. Hate them because you never know if you’re going to leave famished because everyone is going to bring a cheesecake.
This has been my go-to potluck dish for a few reasons…
*Can be made up to 3 days ahead of time.
*No fork and knife required.
*Simple elements that can be combined before the event or at the event.
*Finally, the best indicator at the dish’s success: I usually need to replenish the platter twice during an evening.
If we ever happen to be invited to the same potluck event, chances are good that I’ll be showing up with these!
Balsamic Onion Jam & Goat Cheese on Crustini
Adapted from Emeril Lagasse’s Crostini with Balsamic Onions and Cheese
3 or 4 red onions, diced
1 large Vidalia or Spanish onion, diced
3 tablespoons butter
1/8 cup of olive oil
½ cup of balsamic vinegar
Kosher Salt to taste
Pepper to taste
Chopped chives (optional)
1 log goat cheese
1 baguette or thin loaf of Italian bread
1. Slice about 24 (1/4-inch-thick) diagonal slices cut from a thin baguette.
2. Arrange on a baking sheet and bake for 5 minutes.
3. Turn over and bake until golden, another 5 minutes.
4. Remove from oven to cooling rack until they come to room temperature.
5. Can be stored in a ziploc bag or container until ready to be served.
Directions Balsamic Onion Jam
1. Melt olive oil and butter in a medium sized pot.
2. Add onions, cover the pot and sweat them until soft and translucent on medium heat. This takes about 10 minutes.
3. Add balsamic vinegar and cook uncovered, over medium heat until reduced by about 1/4 to 1/3 and the onions start to become coated by the balsamic vinegar, stirring periodically. This takes about an hour.
4. Take off heat and allow onions to come to room temperature.
Directions to combine:
1. Spread goat cheese on cooled and toasted baguette slices.
2. Top with room temperature onions.
3. Garnish with chopped chives.
Eat, Drink & Be Yummy!