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Onion And Sun Dried Tomato Bruschella

Canadian.Recipes's picture
Ingredients
  Thinly sliced onions 5 Cup (80 tbs)
  Chicken stock 250 Milliliter (1 cup)
  Chopped sun dried tomatoes 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 50 Milliliter (1/4 cup)
  Balsamic vinegar 4 Teaspoon
  Baguette 1⁄2
  Olive oil 4 Teaspoon
  Garlic 1 Clove (5 gm), minced
Directions

In skillet, bring onions, chicken stock and tomatoes to boil; reduce heat to low and simmer for 45 minutes or until onions are tender and only 1 tbsp (15 mL) liquid remains.
Sprinkle with half of the Parmesan, the parsley, vinegar, and salt and pepper to taste; mix well.
Set aside.
Cut baguette into 1/2 inch (1 cm) thick slices; place on baking sheet.
Mix together oil and garlic; brush over bread.
Toast in 350°F (180°C) oven for 5 minutes or until crisp.
Spread about 1 tsp (5 mL) onion mixture over each round; sprinkle with remaining Parmesan.
Broil for 2 to 3 minutes or until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Occasion: 
Christmas
Ingredient: 
Vegetable
Interest: 
Party

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