RECIPE: Taleggio and Coppa Bruschetta with Heirloom Tomato and Balsamic Onion

(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

Method:

1. 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!
2. Toast up the baguette pieces for one minute in a hot Panini press or 2 minutes in an oven preheated to 400 degrees.
3. 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.
4. 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.
5. 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!

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