Ingredients
6-8 approximate slices of rye bread, more if more rounds are needed.
6 oz of goat cheese
1/2 sweet onion thinly sliced
6-8 tbsp of balsamic vinegar
2 tbsp olive oil
2 tbsp butter
Preparation
Earlier in the day you plan to serve: using a biscuit cutter cut rounds out of sliced bread, depending on size of cutter you will get 10-12 rounds of bread. Lightly brush with olive oil and bake in 250 degree oven for 10 minutes or until dry and crisp. Cool. Spread cooled rounds with thin layer of goat cheese. In medium fry pan, melt 2 tbsp butter and 1 tbsp olive oil, add sliced onion and cook until browned slightly, add balsamic vinegar and cook until vinegar is absorbed and onions are soft. Divide onions among no. of rounds you have; pile onions on top of bread rounds and top each with a tbsp. or more (depending on preference) of goat cheese. Wrap in aluminum foil or plastic container until you get to the game. Then place rounds on a “covered” grill and grill covered until cheese is melted and bubbly hot. Enjoy! (At home: brown in hot 375 degree oven until brown and melted.)
