For party appetizers, goat cheese is always a good idea and our friends at Cafe Ba-Ba-Reeba have created the Cana de Cabra Pintxo. This simple crostini is the perfect bite to hold your guests over until dinner. See below for the recipe!
To download a printable version of Cafe Ba-Ba-Reeba’s Cana de Cabra Pintxo’s recipe, click here.
Caramelized Cana de Cabra Crostini Pintxo
Yields 32 Pieces
INGREDIENTS
- 2 cups red onion marmalade
- Membrillo honey
- 1 baguette
- 1 log cana de cabra (Spanish soft goat cheese)
- Olive oil
METHOD
- Preheat the oven to 350º.
- Slice baguette into thin pieces (32 total).
- Brush with olive oil and toast on a sheet pan for about five minutes until crisp; remove from oven.
- Spread 1 tablespoon of red onion marmalade on each slice.
- Slice Cana de Cabra log into rounds, about ¼ inch thick.
- Heat a non-stick pan and sear cheese until it starts to caramelize and melt.
- Remove cheese from the pan and flip over to cool so the caramelized side is facing up.
- Cut each round in half and place one-half round on each crostini.
- Drizzle with membrillo honey and serve.
Red Onion Marmalade
INGREDIENTS
- 2 pounds red onions, julienne
- 1¼ cups red wine
- 1 ounce sugar
- 1 ounce butter
- Salt and pepper to taste
- ¼ cup red wine vinegar
- ½ cup sugar
METHOD
- First create a red onion relish. Melt butter in a saucepan, and add onions. Sauté until translucent.
- Add 1-ounce sugar and caramelize the onions.
- Add red wine and let simmer over low heat for 1½ – 2 hours, then let cool.
Optional: season with salt and pepper to taste. - Measure out 2 cups of this onion relish mixture and finely chop.
- Combine relish with ¼ red wine vinegar and ½ cup sugar in a pot and reduce over low heat. Let cool and reserve.
Membrillo Honey
INGREDIENTS
- 1 cup honey
- 2 cups water
- 1 pound membrillo
- ¼ cup sherry vinegar
METHOD
- Combine all ingredients in a pot and heat to melt honey and break down membrillo.
- Reduce by half.
- Purée all ingredients and strain through a chinois.
- Let cool and reserve.