| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Appetizer | 24 | Servings |
INGREDIENTS
| 1 1/2 | lb | Pearl onions |
| 1/3 | c | Olive oil |
| 1/4 | c | Balsamic vinegar |
| Salt and freshly ground pepper; to taste | ||
| 3/4 | lb | Italian Fontina cheese; in 1/3-inch cubes |
| Cocktail skewers |
INSTRUCTIONS
Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST) From: Hazel Slone <hslone@freenet.columbus.oh.us> Recipe By: The California Culinary Academy 1. Preheat oven to 375 degrees F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin. 2. Whisk together oil, vinegar, salt, and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender (about 25 minutes). Remove from oven and let cool in pan. Taste; adjust seasoning as necessary. 3. To serve, place 2 onions and 1 cheese cube on each cocktail skewer. Makes 24 to 30 skewers. NOTES : Tiny pearl onions turn sweet and soft when roasted with oil and vinegar, especially a vinegar as mellow and rich as Italian balsamic. The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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