|
|
|
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
1 RADICCHIO SALAD, THINLY SLICED
|
2 MEDIUM WHITE ONIONS, THINLY SLICED
|
CHOPPED WALNUTS
|
4 OZ. SWEET GORGONZOLA CHEESE, SLICED
|
8 SLICES ITALIAN BREAD OR BAGUETTE
|
5 TBLSPOONS EXTRA VERGIN OLIVE OIL
|
SALTE TO TASTE
|
RECIPE
HEAT OVEN AT 350°F
IN MEDIUM FRY PAN, OVER MEDIUM HEAT, PLACE 2 TBSPOONS OLIVE OIL, ONIONS AND SALT
|
COOK UNTIL THE ONIONS ARE GOLDEN, PLACE THE ONIONS IN A BOWL AND SET A SIDE
|
IN THE SAME FRY PAN OF THE ONIONS, OVER MEDIUM HEAT, PLACE 2 TBSPOONS OLIVE OIL, RADICCHIO AND SALT
|
COOK A FEW MINUTES, UNTIL THE RADICCHIO IS TENDER, PLACE THE RADICCHIO IN A BOWL AND SET A SIDE
|
PLACE WAX PAPAR ON A COOKIE SHEET. PUT THE 8 SLICES OF BREAD ON THE WAX PAPER, ADD THE ONIONS, THEN THE RADICCHIO
|
ADD THE GORGONZOLA CHEESE OVER THE RADICCHIO AND THEN SPRINKLE THE WALNUTS. PUT IN THE PRE-HEATED OVEN TILL THE GORGONZOLA MELTED ( ABOUT 5 MINUTES )
|
SERVE HOT AS AN APPETIZER