30 July 2011

Starting with gorgonzola

Last night we went to a little dinner party. Since I really enjoy cooking with friends, we came early to help the hosts. We prepared mainly some fingerfood, because the idea was not to be sitting down, but rather standing up and chatting and moving around. My contribution was some gorgonzola toasts in two flavours: one sort with caramelised onion and walnuts, and another one with red-pepper jam.

Gorgonzola, caramelised onions and walnuts toast



We begin preparing the caramelised onion. For this we need an onion. We will peel it and cut it in julienne strips: we will cut the onion in half and slice it very thinly to obtain curved sections. Put it in a frying pan with a little olive oil, cover it with a lid, and let it cook slowly for 20-25 minutes, stirring every now and then, until the onion has softened and looks transparent. Then add a bit of salt, a teaspoon of brown sugar, 150 mL of white wine, and 50 mL of balsamic vineger. Remove the lid now and turn the heat up for 5-10 more minutes, until most of the liquid has evaporated.

Once the onion has cooled down we can proceed to prepare the toasts.

Take about 100 g of gorgonzola cheese (I used the piccante variety and liked the result, but next time I will try with gorgonzola dolce), put it on a plate, and smash it with a fork to blend it down.

Now spread a fine layer of gorgonzola on the bread (I recommend some slices of slightly toasted brioche). Using a fork, take a little bit of the onions, and let them fall gently on the cheese, so that they do not scatter on the toast, but take a form similar to a nest. On top of the onions, place some walnuts. Ready!


Gorgonzola and red-pepper jam



For these I simply spread some gorgonzola on the toast and added some of my sweet-and-sour red-pepper jam on top. The combination is both colorful and delicious!

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