Recipe - Balsamic Onion And Cheese Picks

1 One half pound Pearl onions
1/3 cup Olive oil
One fourth cup Balsamic vinegar
Salt and freshly ground
pepper; to taste
Three fourths pound Italian Fontina cheese; in
1/3inch cubes
Cocktail skewers

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 oilvinegar 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.

MCRECIPE@MASTERCOOK.COM

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