This recipe works great as a BBQ appetizer, I could not resist it, looked so good that it had to be posted. Hate to do it but this one was taken from July 2009 issue of Good Housekeeping. If you are a little scared of goat cheese for any reason we are here to tell you don’t be. It is a creamy, delicous cheese that melts in your mouth, similar to cream cheesse, only it has a slightly more acidic flavor. The combination of caramelized onions, goat cheese, and a crusty bread Oooof!
- 2 Tablespoons Olive Oil
- 2 Vidalia Onions (sliced thin)
- Kosher Salt
- Fresh Ground Black Pepper
- 1/2 Teaspoon Chopped Fresh Thyme Leaves
- 8 Center Slices 1/2 Inch Thick Country Style Bread
- 4 Ounces Soft Fresh Goat Cheese
In a nonstick 12-inch skillet, heat oil on medium one minute. Stir in onions, 1/2 teaspoon of kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and cook 15 minutes or until very soft., stirring occasionally. Uncover and cook 15 – 25 minutes longer or until onions are golden brown, stirring frequently. Stir in thyme and remove pan from heat.
Prepare outdoor grill for direct griling on medium.
Meanwhile, assemble panini. Place 4 slices of bread on work surface. Spread one-fourth of goat cheese on each slice and top with one-fourth of onion mixture. Top with remaining bread slices.
Place 2 panini on hot grill grate. Place a heavy skillet on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning once. Repeat with remaining 2 panini. Cut into halves or quarters to serve.