Spicy Tuesday – Amazing Vidalia Onion Bruschetta – Celebrating Alliums!
Since onions can add a little, or LOT, of spice to your food, we decided to highlight these remarkable plants in the Spicy Tuesday this week. Whenever we serve up a bite like this, people are amazed that onions can taste so good. We love highlighting the season’s best produce, and that includes our wonderful Georgia sweet onion – the Vidalia!
In this fun bruschetta we have layered FOUR members of the allium family: red, sweet and green onions and garlic. Alliums are a wonderful way to make food taste great AND make it good-for-you. Although they are not a “herb” we are highlighting them because the health benefits include cardiovascular protection, anti-cancer activity, lowering blood levels of cholesterol and triglycerides, and lowering blood pressure. The sulfur compounds give this family of vegetables their characteristic taste, smell, and tear-inducing pungency. Who wouldn’t want an amazing bruschetta that is also super good for you?!
Vidalia Onion Bruschetta
- 2 TB Extra Virgin Olive Oil
- 1 Large Vidalia Onion, sliced
- 1 Large Red Onion, sliced
- 2 TB Balsamic
- 3 TB Honey
- Sea Salt and Freshly Ground Black Pepper
- 6 Slices Ciabatta or Whole Wheat Rustic Italian Bread
- 1 Large Garlic Clove
- Olive Oil Spray
- 2 – 3 OZ Creamy Goat Cheese (chevre), softened
Heat the oil in a saucepan over medium heat. Add the Vidalia onion and red onion; cook, stirring, until soft, about 15 to 20 minutes, reducing heat to low as onions soften. Add the vinegar, honey and salt and pepper to taste and heat through, 2 to 3 more minutes. Either toast your bread in the oven or a toaster. As soon as it lightly golden, spray with the olive oil and rub with the garlic clove. Spread a generous TB of goat cheese on each slice and top the bread with the onions and garnish with the green onions
