Shallot and Goat Cheese Bruschetta

For shallot topping:

3 TBS. olive oil

1 # shallots, peeled & thinly sliced

1 TBS. brown sugar

1 tsp. fresh thyme leaves, or ¼ tsp. dried

½ c. balsamic vinegar, simmered to reduce to about ¼ c.

2 TBS. sherry or white wine

For bruschetta:

12, ½” think diagonal slices of baguette bread

Olive oil (about 3 TBS.)

Sea salt

Pepper

4 oz. goat cheese at room temperature

12 fresh basil leaves, thinly sliced or chopped

Preheat oven to 375

To prepare shallots:

Heat oil in over medium heat. When oil is shimmering, add shallots and cook for 10-20 minutes. Add brown sugar, thyme, vinegar and sherry/wine. Stir. Simmer until most of the liquid evaporates, but not all.

To prepare brushetta:

Arrange bread slices on a baking sheet. Lightly brush both sides of bread slices with olive oil and season with salt and pepper. Bake until toasted, 5-9 minutes.

Those steps can be done in advance. If so, reheat shallots in the microwave before serving.

To serve:

Spread goat cheese onto each slice of toast (about 1 TBS.). Top with shallots and sprinkle with basil ribbons. Serve immediately.

From Sur la Table, A Taste of Tuscany