Bruschetta 25 Recipe

  • 6 tablespoons extra-virgin olive oil
  • 4 red onions (1 1/2 pounds), halved lengthwise and sliced thin
  • 4 teaspoons granulated sugar
  • 1 1/2 tablespoons fresh mint leaves, minced
  • 2 tablespoons balsamic vinegar
  • 1 loaf Country bread (12 inch loaf), sliced crosswise into 1 inch thick pieces, ends removed
  • 1 clove garlic , peeled
  • 3 tablespoons grated Parmesan cheese
1. Heat 3 1/2 tablespoons of the oil in large skillet set over medium-high heat. Add onions and sugar; sauté, stirring often, until softened, 7 to 8 minutes. Reduce heat to medium-low. Continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in mint and vinegar and season to taste with salt and pepper. Set onion mixture aside. (Can be covered and refrigerated up to 1 week.)

2. Heat broiler. Place bread on large baking sheet; broil bread until golden brown on both sides.

3. Remove baking sheet from oven. Rub garlic over toast tops. Brush remaining 2 1/2 tablespoons oil over bread. Divide onion mixture among slices, then sprinkle with cheese.

4. Broil until cheese just melts. Transfer bruschetta to large platter and serve immediately.

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