Crostini with Balsamic Onions and Homemade Goat Cheese
So, it’s fast approaching 3:30 am, and what am I doing? Sitting in bed, attracting ants (probably) with a considerable bread crumb trail that would make the lost Hansel and Gretal found again. How fitting, considering a few hours before, it was Halloween. I could really go for a gingerbread house right about now. I’m sure glad a stranger didn’t try to lure me away with candy when I was little, it would’ve been instant disaster!…ah, but I digress. My insomnia means good things for y’all. I have another video to share.
- 1 liter whole goats milk
- ⅓ c lemon or vinegar
- Salt (how much is up to you)
- 1 vidalia onion
- ¼ c balsamic vinegar
- 2 tb brown sugar
- In a heavy bottomed pot, gently and slowly heat your goats milk. When it reaches 180-185, turn off the heat. Stir occasionally.
- Stir in your lemon or vinegar. Set aside for 20 minutes.
- In a colander, triple lined with thick paper towels/cheesecloth or a clean dish towel, slowly pour in your milk mixture. Allow this to drain for 2 hours. You can occasionally (gently) squeeze out any excess moisture.
- When it’s firm, sprinkle with salt and roll into a log and cover with plastic. Refrigerate while you prepare your onions/bread.
- Heat your pan and coat your onions with a bit of oil. Salt and pepper.
- After a few minutes, add in your balsamic vinegar and sugar. Cook until your onions have darkened and the vinegar has reduced and thickened.
- Grill your slices of bread, top with your onions and goat cheese.
Calories 480 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 7.6 g38.1%
Trans Fat 0 g
Cholesterol 27.5 mg9.2%
Sodium 517.7 mg21.6%
Total Carbohydrates 70 g23.3%
Dietary Fiber 4.5 g17.9%
Sugars 31 g
Protein 16 g33%
Vitamin A 10% Vitamin C 58.8%
Calcium 44% Iron 9.6%
*Based on a 2000 Calorie diet
Don’t hate me if you find your fingers thick with this creamy, heavenly delight. You might be up in bed into the wee late hours of the night getting your munch on too!
This is quite possibly one of my favorite apps. If I happen to have any left over, I like adding clumps of it to a green salad with cranberries and toasted pecans, or hot in spinach and goat cheese flat breads, or lovingly smooshed (sure, it’s a real word), in with fresh pesto, toasted walnuts, grilled chicken, and penne. Oh, and don’t even get me started on how amazing it is hot, bubbly and broiled over a hot pink steak. Goodness, now I’m wondering if I should creep downstairs to make a steak….
No, no. I think I’ll go to bed now. I must. Get sleep. No more food!
I hope y’all had a great Halloween and ate lots of candy for me. I think a portion of tomorrow will be dedicated to perusing through the candy clearance section.
Crunch Crunch Crunch
Creamy Creamy Creamy
Your (half delirious) Squishy Monster ^.~
p.s., I finally broke down and got a Facebook for The Squishy Monster. It would be much appreciate if you visited & liked (it’s embarrassingly bare at the moment but will be worked on soon) =)