Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Balsamic Onion and Blue Cheese Tartlets
Photo courtesy of National Onion Association
Servings
24
24
Menu Part
- appetizer
Chef-owners Lisa Borda-Betancourt and Enrique Betancourt
Bord A Petite Catering
Bakersfield, Calif.
At Bord A Petite, the chefs use labor-saving, ready-made mini phyllo shells to create these festive tartlets. The filling doesn’t require a lot of labor either, and the onions can be cooked ahead and kept at room temperature. For service, the filled tartlets just need a quick turn in the oven to melt the cheese.
Ingredients
2 tbsp. olive oil
1 large red onion, diced
2 tbsp. balsamic vinegar
2 tsp. sugar
Pinch kosher salt
Pinch cracked black pepper
1 tsp. fresh thyme leaves
24 small phyllo dough tartlet shells
4 oz. Danish-style blue cheese, crumbled
Thyme sprigs, for garnish
Steps
1. In saute pan over medium heat, heat olive oil. Add onions; cook 10 minutes until tender. Stir in balsamic vinegar, sugar, salt and pepper; cook until liquid evaporates.
2. Remove from heat and stir in thyme. Cool to room temperature.
3. Place tartlet shells on baking sheet; bake in 350 F oven for 5 minutes until golden. Cool shells on baking sheet; fill with balsamic onion mixture and top with blue cheese crumbles.
4. Just before serving, bake tartlets in 350 F oven for 2 minutes or until cheese melts. Garnish with thyme sprigs; serve warm.
Photo courtesy of National Onion Association
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
