Recipe By : The California Culinary Academy
Serving Size : 30 Preparation Time :0:35
Categories : Appetizers & Hors d'Oeuvres
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and freshly ground pepper -- to taste
3/4 pound Italian fontina cheese -- in 1/3-inch cubes
cocktail skewers
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 oil-vinegar 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.
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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.
Nutr. Assoc. : 0 0 0 0 588 0
