Red Onion Marmalade
1# red
onions- peeled & julienne
4 oz. red
wine vinegar
3 oz. brown
sugar
Method:
Place all in
a pan and sweat / reduce till the liquid is a syrupy consistency.
Cool,
refrigerate.
Bleu Cheese Crostini
1 French
bread – baked and cooled
12 oz. blue
cheese crumbles
3 oz. butter
melted
Method:
When French
bread is cooled, slice diagonally to achieve 3” to 4” slices ¼” thick
Brush with
melted butter, toast or grill on your broiler lightly coloring them, flip over
place on a baking sheet, top with blue cheese and melt in the oven for approx..
4 minutes @325 degrees. Top with a small amount of the red onion marmalade.
Cover,
Refrigerate.
Gerald Carpenter|Executive Chef