Bacon, Caramelized onions and gargonzola bruschetta

By dette

To me, bacon is the world's most perfect food. It's salty, it's smoky it's crispy and it's the absolute perfect comfort food. This appetizer combines bacon, slowly caramilized onions, and robust Gargonzola and is served on tiny, toasty pieces of French baguett. Your party guest will find these bites hard to resit. Be sure to save a few for yourself.

Ingredients

• 1/2 lb bacon slices, cut into 2" pieces
• 2 T. unsalted butter
• 3 large onions, halved and thinly sliced
• 1 t. kosher salt
• 1 T. sugar
• 1 French baguette, sliced diagonally into twelve 1" pieces.
• 1 large garlic clove, halved
• 1 t. extra virgin olive oil
• 1/2 c. (2 oz) crumbled Gargonzola

Preparation

Step 1

Pt the bacon slices in a cold skillet and cook over medium ehat for 3-4 minutes on each side turning just once, until desired crispness. Tranfer the bacon to paper towel sot drain. Discared all but 1 T. o the bacon drippings from the skillet.
Add the butter and onions to the skillet with the bacon drippings. Cook over low heat, stirring occasionally. After 10 minutes,. sprinkle the salt and sugar over the onions to help caramelize them. Cook or 12-15 mintues more, until the onions turn a rich caramel color. Don't let them burn. Set aside
Adjust an oven rack to just below the broiler. Set the oven to broil
Runb both sides of the bread slices with the garlic. Using a pastry brush, lightly bursh one side o each slice with olive oil. Place the slices, oil side down, on a baking sheet. Toast the bread for 3-4 minutes, until the bread just begins to brown. Using tongs, remove the bread slices to a wire rack to cool, but don't turn off the oven.
Top each oiled side of the bread slices iwth some of the bacon and onions. Sprinkle the Gargonzola on top. Return the bruschetta to the oven for 1 minute or until the cheese has melted. Serve immediately.