Caramelized onions, mascarpone and gorgonzola cheeses and chopped pecans on Armenian cracker bread.
2 tablespoons olive oil
6 sweet onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups crumbled Wisconsin Gorgonzola cheese
3/4 cup (6 ounces) Wisconsin Mascarpone cheese
1 (13-inch) Armenian cracker bread
1 cup chopped pecans
- In a 4 quart Dutch oven, heat olive oil until sizzling; add onions, salt and pepper. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until onions are golden brown.
- In a small bowl, stir together cheeses.
- Place cracker bread on cookie sheet; top with spoonfuls of cheese mixture. Top with cooked onions and pecans.
- Bake in a preheated oven at 400°F (205°C) for 8 to 10 minutes, or until cheese is melted.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.