Crostini with Grilled Sweet Onions and Blue Cheese

Name: Crostini with Grilled Sweet Onions and Blue Cheese
Yield: 4 portions
Ingredients: 2 tbsp plus 2 teaspoons aged sherry vinegar, divided; 2 large Walla Walla or sweet onions, each cut into 4 wedges (root end left intact); 4 tsp extra-virgin olive oil; 1 tsp fine sea salt; ½ tsp ground black pepper; 10 oz Castello® Danish blue cheese, softened (about 2 1/2 cups); 1 baguette, sliced and grilled or toasted; ¼ cups honey; ½ cups toasted pine nuts; thyme leaves, for garnish

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Ingredients

4 portions

2 tbsp plus 2 teaspoons aged sherry vinegar, divided

2 large Walla Walla or sweet onions, each cut into 4 wedges (root end left intact)

4 tsp extra-virgin olive oil

1 tsp fine sea salt

½ tsp ground black pepper

10 oz Castello® Danish blue cheese, softened (about 2 1/2 cups)

1 baguette, sliced and grilled or toasted

¼ cups honey

½ cups toasted pine nuts

thyme leaves, for garnish

Preparation

Place onion wedges, cut sides up, on a rimmed baking sheet. Drizzle evenly with 2 tablespoons vinegar and oil; sprinkle evenly with salt and pepper.

Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place onion wedges, cut sides up, on oiled grates over unlit side of grill. Grill, covered, 20 minutes. Turn onions onto one cut side; grill, covered, until grill marks form, about 10 minutes. Turn onions onto remaining cut side; grill, covered, until tender, about 10 minutes. Remove from heat.

Let onions cool slightly; discard any outer charred pieces. Finely chop 2 onion wedges; stir together with softened blue cheese in a medium bowl until combined. Cut remaining onion wedges lengthwise into thinner wedges, and separate into petals. Spread blue cheese mixture evenly over baguette slices; top with onion petals. Whisk together honey and remaining 2 teaspoons vinegar; drizzle over crostini. Sprinkle with pine nuts; garnish with thyme leaves.