Those of you that have been following along for a while here know that last year, I was lucky enough to get selected to cook at Maryland Governor O'Malley's cookout to kick off his Buy Local Challenge. The challenge is the governor's effort to promote the local food grown and produced in the state. To meet the challenge, buy locally next week, July 17 through the 25th. Not only will you support your local agricultural community, but you'll get food that is fresh and delicious. So head out to a farmer's market or a local farm and stock up for the week. Okay, I'm getting off my soap box now.
I had such a good time at the event last year that when the chance came to go again this year, I threw my hat back into the ring. Of course, I had to make something with Black Ankle wine to keep it all in the family. These crostini are what I came up with. The red wine adds an earthy flavor to the sweetness of the caramelized onions. Throw in a smear of tangy goat cheese and a crispy slice of baguette, and you have a robust appetizer all made from Maryland ingredients.
My recipe was selected and now the many, many onions have been peeled, sliced, and cooked (thanks, Pam!), the baguette has been toasted, and the goat cheese is chilling. This afternoon, I'll head back up to Governor's House, whipping up these crostini to share with the governor and about 200 others. I'll give you a recap next week. For now, here's the list of what will be on the menu. And of course you have this recipe to tide you over.
Second helping: Grilled Grape Leaves Stuffed with Goat Cheese, Pine Nuts, and Rosemary
Since the point of this event is to encourage us to buy local produce, I'm including all of my sources. Obviously, you can substitute your own local favorites. I have made this recipe with both Black Ankle's 2006 Crumbling Rock and their 2008 Rolling Hills. Both are Bordeaux blends and were delicious. Because this recipe is so much about the flavor of the wine, be sure to use a good quality wine. You only need half a cup for the recipe and since the bottle will be open anyway, you should have the rest with dinner.
Makes about 15 crostini
30 minutes preparation time
45 minutes cooking time
2 tablespoons unsalted butter from South Mountain Creamery
4 cups sliced sweet onion such as Vidalia (about 2/3 of a pound) from Calvert's Gift Farm
2 garlic cloves from Calvert's Gift Farm, minced
1/2 cup Black Ankle's Crumbling Rock or 2008 Rolling Hills
2 teaspoons freshly chopped thyme leaves from Calvert's Gift
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 baguette from Atwater's Bakery
olive oil for brushing the bread
1/4 pound Cherry Glen Chevre
Peel the onions and cut them in half through the top. Then slice them across so that yield semi-circular rings (I hope the photo above helps).
Melt the butter in a skillet over medium heat. Add the onions and stir to coat them completely with the butter. Cover the pan and cook, stirring occasionally, until the onions are golden and caramelized about 30 minutes.
Add the garlic and cook for about 2 minutes. Add the wine, thyme, salt, and pepper. Stir the liquid around the pan and use a wooden spoon to loosen any browned bits from the bottom and sides. With the pan uncovered, cook until the wine reduces, about 10 minutes.
While the onions are cooking, prepare the bread. Preheat the oven to 400 degrees. Slice the baguette across into 3/4-inch slices at a slight diagonal. Brush one side lightly with olive oil and arrange on a cookie sheet. Bake until the bread is crisp, about 5 minutes. Remove the sheet from the oven, turn the bread, and toast the other side.
Let the bread cool to room temperature. Spread each slice with a smear of cheese and top with the onion mixture.
Yummy! Thanks so much for sharing your prize winning recipe! I can't wait to make it at home, using Black Ankle Wine, of course!
I love that Olivia is wearing goggles to cut onions! What a great solutions to prevent tears!
Posted by: Leticia- Tech Savvy Mama | July 15, 2010 at 10:48 AM