 | | Directions |
- Cut baguette into 18 slices, place on baking sheet.
- Broil for 1 minute. Set aside.
- Cook onion and sugar in oil over medium low heat, stirring occasionally for 25 minutes. Allow to cool.
- Top bread slices evenly with onion mixture, then 1-2 pepper strips on each, then a sprinkle of basil.
- Top each with approximately 1/2 teaspoon of cheese.
- Broil for 2-3 minutes or until the cheese is warmed and melted.
- Sprinkle each with fresh ground pepper.
- Serve warm or at room temperature.
- May easily double this recipe.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Container: medium skillet, baking sheet
Servings: 18
|  | | Ingredients | | - | | 1/2 baguette or french loaf - sliced into 1/2 inch slices |
| - | | 1/2 purple onion - coarsely chopped |
| - | | 1 teaspoon sugar |
| - | | 2 tablespoons olive oil |
| - | | 15 small basil leaves - sliced chiffonad |
| - | | 7 ounces can roasted red bell pepper - drained, cut into strips or prepared your own |
| - | | 3 ounces goat cheese - plain or peppered |
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