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.
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 2006 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.