Bacon, Caramelized onions, and Gargonzola Bruschetta

By dette

To me, bacon is the world's most perfect food. It's salty, its' smoky, it's crispy, and it's the absolute perfect comfort food (more on that in Pork: the Divine Swine). This appetizer combiens bacon, slowly caramelized onions, and robust Gargonzola and is served on tiny, toasty pieces of French baguette. Your party guests will find these bites hard to resist. Be sure to save a few for yourself.

Ingredients

• 1/2 lb. bacon slices, cut into 2 inch 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 inch pieces
• 1 large garlic clove, halved
• 1 t. extra virgin olive oil
• 1/2 (2oz) crumbled Gorgonzola

Details

Servings 12

Preparation

Step 1

Put the bacon slices in a cold skilelt and cook over medium heat for 3-4 minutes on each side, turning just one, until desired crispiness. Transfer the bacon to paper towels to drain. discard all but 1 T. of the bacon drippings from the skillet.

Add the butter and onions to the skillet with the bacon drippins. Cook over low ehat, stirring occasionally,. After 10 minues, sprinkle the salt and sugar over the onions to help caramelize them. cook for 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.
Rub both sides of the braed slices with the garlic. using a pastry brush, lightly brush one side of each slice with olive oil. Place the slices, oil side down, on a baking sheet. Toast the bread for 3-4 mintues, until the bread just begins to brown. Using tongs, remove the bread slices to a worie rack to cool, but don't turn off the oven.

Top each oiled side of the bread slices with some of the bacon and onions. Sprinkle the Gargonzola on top. Return the bruschetta to the oven for 1 mintues or until the cheese ahs melted. Serve immediately.