| 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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