Slightly sweet with a whole bunch of savory, this peach and caramelized onion bruschetta is the perfect topping for crostini and goat cheese.
Peach & Caramelized Onion Bruschetta
- 1/2 tablespoon butter or olive oil
- 1 cup diced sweet onion
- 2 cups diced peach about 2 peaches
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
Preheat frying pan over medium heat.
Add butter or oil and onion; reduce heat to low.
Sauté for 10 minutes, stirring frequently.
Add peaches, and sauté for 2 more minutes.
Add apple cider vinegar, water, and brown sugar, stirring to combine.
Increase heat to medium.
Continue to stir regularly for approximately 2 minutes until all the liquid has been absorbed.
Remove from heat, and sprinkle with cinnamon, stir well.
Serve with crostini and goat cheese.
To see this recipe as a video, click here.
I love to think about food. I know I’ve mentioned that. Why would I have a food blog if I didn’t enjoy thinking about food? So, as I worked on this two-week bruschetta series, I thought about how to make a slightly sweet topping to follow the savory recipe from last week. I knew that I wanted to use peaches, and from there I let my mind roam.
Pairing the peaches with caramelized onions was an easy decision. Caramelized onions add texture and a fine combination of sweet and savory flavors to the diced peaches. Those two ingredients were meant to be paired.
What wasn’t an easy decision was how to get the right consistency. On my first round of recipe testing, I used half of the liquid in the final version. The topping was fine. Just fine. It had the flavors I was seeking, but it was missing something in its texture and consistency.
I thought about it overnight. For the second round of testing I worked with only the peaches. What did I need to do to make this topping more interesting? I tried increasing the liquids and found what the bruschetta had been missing. It needed more of an unctuous, saucy consistency.
With almost no thinking required, the third round of testing was completed- just in time for lunch. Lucky me, I got to have some of this bruschetta to accompany my meal.
Now, I look forward to making this topping again as part of a Tapas Monday menu. Of course, that means I get to start thinking about what other tapas dishes I’ll pair with it. Oh, the fun begins!