Balsamic Onion and Cheese Picks

[Guest guest]

Balsamic Onion and Cheese Picks

 

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

 

Preheat oven to 375 degrees. 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.

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.

To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

Makes 24 to 30 skewers.

 

 

 

 

 

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