Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts
By America's Test KitchenPublished on February 23, 2011
Time
1½ hours
Yield
Serves 8 to 10 as an appetizer
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces½ garlic clove, peeled¼ cup extra-virgin olive oilTopping
1½ teaspoons unsalted butter 1½ teaspoons vegetable oil 1 pound onions, sliced ¼-inch thick½ teaspoon light brown sugar ¼ teaspoon table salt 1 cup port, preferably ruby8 ounces mild blue cheese, crumbled3 tablespoons milk ⅛ teaspoon cayenne pepper ¼ teaspoon ground black pepper ¼ cup toasted walnuts, chopped fineExtra-virgin olive oilInstructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with oil. Season to taste with salt.
- Heat butter and oil in 10-inch non-stick skillet over high heat until melted. Add onions, sugar, and salt and cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat). Stir in port and continue to cook until port reduces to glaze consistency, 4 to 6 minutes.
- Using fork, mash blue cheese and milk in medium bowl until smooth, spreadable consistency is formed. Stir in cayenne, pepper, and walnuts. Divide blue cheese mixture evenly among slices of toast and spread to edges. Top with onions and distribute evenly over surface of cheese. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.
for the toasted bread
for the topping
Time
1½ hoursYield
Serves 8 to 10 as an appetizerIngredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1½ teaspoons unsalted butter
1½ teaspoons vegetable oil
1 pound onions, sliced ¼-inch thick
½ teaspoon light brown sugar
¼ teaspoon table salt
1 cup port, preferably ruby
8 ounces mild blue cheese, crumbled
3 tablespoons milk
⅛ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup toasted walnuts, chopped fine
Extra-virgin olive oil
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1½ teaspoons unsalted butter
1½ teaspoons vegetable oil
1 pound onions, sliced ¼-inch thick
½ teaspoon light brown sugar
¼ teaspoon table salt
1 cup port, preferably ruby
8 ounces mild blue cheese, crumbled
3 tablespoons milk
⅛ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup toasted walnuts, chopped fine
Extra-virgin olive oil
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1½ teaspoons unsalted butter
1½ teaspoons vegetable oil
1 pound onions, sliced ¼-inch thick
½ teaspoon light brown sugar
¼ teaspoon table salt
1 cup port, preferably ruby
8 ounces mild blue cheese, crumbled
3 tablespoons milk
⅛ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup toasted walnuts, chopped fine
Extra-virgin olive oil
Why This Recipe Works
Pairing year-round, pantry-ready ingredients like walnuts with a sharp cheese like blue cheese fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.
Instructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with oil. Season to taste with salt.
- Heat butter and oil in 10-inch non-stick skillet over high heat until melted. Add onions, sugar, and salt and cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat). Stir in port and continue to cook until port reduces to glaze consistency, 4 to 6 minutes.
- Using fork, mash blue cheese and milk in medium bowl until smooth, spreadable consistency is formed. Stir in cayenne, pepper, and walnuts. Divide blue cheese mixture evenly among slices of toast and spread to edges. Top with onions and distribute evenly over surface of cheese. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.
for the toasted bread
for the topping
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