(FOX19) - A nice mid-summer appetizer, celebrating the return of great tomatoes to our farm stands and markets.
Pair them simply with some mild coppa, our favorite cheese-taleggio and some super-easy to make balsamic onions.
This recipe serves 4-6 people as an appetizer with enough onions leftover to enjoy throughout the next week.
What you need:
6 slices of a nice, crusty baguette, cut ½" thick on a bias
6 slices taleggio, ¼" thick and 2" long
1 large, ripe, heirloom tomato
6 thin slices, mild coppa
1 clove fresh garlic
1 medium red onion, julienne cut
¼ cup balsamic vinegar
4 tbsp. extra virgin olive oil
1 tbsp. honey
S+P to taste
Optional: radish sprouts or arugula for garnish
Equipment Needed: a large sauté pan and a Panini press, George Foreman grill, or oven
- Prepare the balsamic onions by heating 3 tbsp. of the olive oil in a large sauté pan over medium-high heat. When oil is hot, toss the onions in and season with salt and pepper. Sauté the onions for about a minute until they begin to soften a little. Add the balsamic vinegar and cook for another 30 seconds, which reduces the vinegar enough to coat the onions. Remove from the heat, stir in the honey, and place in a bowl for later!
- Toast up the baguette pieces for one minute in a hot Panini press or 2 minutes in an oven preheated to 400 degrees.
- While bread is still hot, rub each piece with your garlic clove and drizzle the remaining tbsp. of oil over them. Place a piece of taleggio over each one and let it begin to melt from the bread's heat.
- Slice your heirloom tomato in half and then cut each half into ¼" half moon shaped slices. Lay a nice slice on top of the taleggio on each.
- Time to finish up these beauties! Place about a tbsp. of the onions over the tomatoes and then artfully lay a piece of coppa on top like a beautiful, meaty crown! Garnish with radish sprouts or arugula if you wish, or don't if you don't have them on hand…either way your guests will love you forever and ever. Enjoy!