Grilled Onion and Kraut Bruschetta
1 baguette, Sliced into small, almost circular pieces. Be sure to “saw” rather than “squish” the bread when cutting.
2 yellow onions, quartered, with root end left in tact
1 ½ cup kraut, drained
1-pint cherry tomatoes, quartered
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
6-8 oz goat cheese
Salt and pepper
- Preheat grill to medium-high. Coat baguette slices with olive oil, salt and pepper and place on grill until each side is toasted to golden brown.
- Oil each onion quarter and grill until softened and lightly charred. Chop and set aside.
- Heat kraut and tomatoes in a small pan until warmed through and tomatoes start to blister. Mix with onions, oregano, balsamic, olive oil, salt and pepper. Set aside.
- Spread each slice of grilled bread with goat cheese and top with kraut mixture.
- Serve and enjoy.