Red Onion and Bacon Bruscetta
First recipe on the Pillsbury Bake-off site. There are 2 more to go but I will share this one today! Party appetizer
Red Onion and Bacon Bruscetta
2 Packages Pillsbury refrigerated crusty french loaf. baked and cooled
1 1/2 Lbs red onions, Sliced very thin
2 teaspoons minced garlic
3 Tablespoons olive oil
1 1/2 teaspoons dried thyme leaves
3 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 cups baby Bella mushroom caps, julienne
3 Tablespoons Land O Lakes unsalted butter
4 cups shredded Provolone cheese
1/2 cup grated Parmesan cheese
5 Thick cut slices hickory smoked bacon
In a large saute' pan bring olive oil to medium high heat. While oil is heating Thinly slice onions. (a mandolin or a food processor are great for this. However this can be done by hand with a sharp knife if you prefer.) Add onions to pan and cook until soft. 3 to 5 Minutes.
At this time add garlic, thyme, red wine vinegar, salt and pepper. finish cooking onions. Vinegar will be mostly evaporated. Remove onions to a bowl. Return pan to heat.
Reduce heat under pan and add butter. While butter melts Julienne mushroom caps. Add mushrooms to pan ad cook until lightly browned and any liquids that may have released from the mushrooms have evaporated.
When cooked add mushrooms to the bowl with onions. Return pan to heat again.
Add bacon to the pan and cook until crisp. Remove bacon from pan to paper towels. Once bacon has drained on the towels crumble into bowl with onions and mushrooms. Stir all ingredients in the bowl until well blended.
Slice cooled breads on an angle in 1/2 to 3/4 inch slices. Place all the slices in one layer on a half sheet pan. Top each slice of bread with a spoonful onion mix.
Mix cheeses together then top each onion topped slice of bead with the cheese mix.
Preheat the broiler on the oven. When each slice of bread has been completely topped cook under the broiler until The cheese is melted and lightly browned. DO NOT leave this unattended. The cheeses will burn VERY QUICKLY!!!
Serve Warm. Serves 8 -12
Red Onion and Bacon Bruscetta
2 Packages Pillsbury refrigerated crusty french loaf. baked and cooled
1 1/2 Lbs red onions, Sliced very thin
2 teaspoons minced garlic
3 Tablespoons olive oil
1 1/2 teaspoons dried thyme leaves
3 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 cups baby Bella mushroom caps, julienne
3 Tablespoons Land O Lakes unsalted butter
4 cups shredded Provolone cheese
1/2 cup grated Parmesan cheese
5 Thick cut slices hickory smoked bacon
In a large saute' pan bring olive oil to medium high heat. While oil is heating Thinly slice onions. (a mandolin or a food processor are great for this. However this can be done by hand with a sharp knife if you prefer.) Add onions to pan and cook until soft. 3 to 5 Minutes.
At this time add garlic, thyme, red wine vinegar, salt and pepper. finish cooking onions. Vinegar will be mostly evaporated. Remove onions to a bowl. Return pan to heat.
Reduce heat under pan and add butter. While butter melts Julienne mushroom caps. Add mushrooms to pan ad cook until lightly browned and any liquids that may have released from the mushrooms have evaporated.
When cooked add mushrooms to the bowl with onions. Return pan to heat again.
Add bacon to the pan and cook until crisp. Remove bacon from pan to paper towels. Once bacon has drained on the towels crumble into bowl with onions and mushrooms. Stir all ingredients in the bowl until well blended.
Slice cooled breads on an angle in 1/2 to 3/4 inch slices. Place all the slices in one layer on a half sheet pan. Top each slice of bread with a spoonful onion mix.
Mix cheeses together then top each onion topped slice of bead with the cheese mix.
Preheat the broiler on the oven. When each slice of bread has been completely topped cook under the broiler until The cheese is melted and lightly browned. DO NOT leave this unattended. The cheeses will burn VERY QUICKLY!!!
Serve Warm. Serves 8 -12
Comments