{"id":4011,"date":"2024-01-31T16:48:42","date_gmt":"2024-01-31T16:48:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4011"},"modified":"2024-02-09T21:32:14","modified_gmt":"2024-02-09T21:32:14","slug":"goat-cheese-and-caramelized-onion-pintxos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/goat-cheese-and-caramelized-onion-pintxos\/","title":{"rendered":"Goat Cheese And Caramelized Onion Pintxos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Goat Cheese And Caramelized Onion Pintxos<\/span><\/h2>\n
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One of Spain's winning combinations: goat cheese and caramelized onion pintxos. These small slices of crusty bread topped with delicious savory morsels are an amazing way to eat your way through the evening.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
  • 1<\/span> large<\/span> onion, <\/span> thinly sliced<\/span><\/li>
  • Pinch<\/span> of salt<\/span><\/li>
  • \u00bd<\/span> tablespoon<\/span> brown sugar<\/span><\/li>
  • \u00bd<\/span> tablespoon<\/span> sherry vinegar <\/span> (balsamic works, too)<\/span><\/li>
  • 12<\/span> slices<\/span> of French baguette, <\/span> \u00bd-inch thick<\/span><\/li>
  • 1<\/span> (4 oz.) packet<\/span> of chevre goat cheese<\/span><\/li>
  • 2<\/span> sprigs<\/span> fresh rosemary <\/span> (optional)<\/span><\/li>
  • Toothpicks\/skewers <\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat a large skillet over medium-high heat and add the olive oil. When heated through, stir in the onions and cook, stirring frequently, for 10 minutes.<\/div><\/li>
    • Reduce the heat to medium-low and add the salt, sugar, and vinegar. Cook for about 30 minutes, stirring every 4-5 minutes, or until the onions are a deep, dark brown and taste sweet and soft. If you are going to leave the onions to caramelize while you do other things, leave a splash of water in the pan so they don’t burn. Leave to cool for at least 10 minutes.<\/div><\/li>
    • Meanwhile, heat the oven to 325\u00b0F (160\u00b0C). Spread the baguette slices on a baking tray and bake for 6-8 minutes or until lightly toasted.<\/div><\/li>
    • To prepare the pintxos, top each slice of bread with a heaped teaspoon of onion and a heaped teaspoon or large slice (depending on the type) of goat cheese. Garnish with a few rosemary leaves and serve at room temperature.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4008,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,618,2610,362,2506,2505,140,696,130,697,2501],"tags":[],"class_list":["post-4011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-baked","category-basque","category-breakfast-brunch","category-dinner","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/GoatCheeseAndCaramelizedOnionPintxos.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4011"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4011\/revisions"}],"predecessor-version":[{"id":4014,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4011\/revisions\/4014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4008"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}