It's been a while since I've shared an appetizer from Concetta, the Party Ninja. This is a very savory and robustly flavored finger food that is perfect for a cocktail or dinner party. It would be excellent with a nice frosty micro brewed beer to cut through some of the tartness of the mustard and bring out the flavors of the rye bread. My current favorite beer of all time is Sierra Nevada Kellerweis.
Preheat oven to 400 degrees.
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| Yummiest beer ever! A silky smooth Hefeweizen with subtle banana and clove. DE-LISH! |
1/2 cup extra virigin olive oil
4 large onion thinly sliced
1/4 cup Fino Sherry
1 1/2 teaspoon caraway seeds, lightly toasted
Kosher salt and pepper to taste.
Rye cocktail bread
1/2 cup whole grain mustard
10 ozs Gruyere Cheese, shredded.
On the stove put olive oil, onions, caraway seeds, salt and pepper in pan and saute at med to med-high for 20 to 25 minutes or until onions are soft and translucent. Add Sherry and cook for another 2 minutes, set mixture aside.
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| Toasted cocktail rye with mustard, Gruyere cheese, and caramelized onion |
Toast Rye bread for 3 minutes each side. Once cool, spread mustard on each slice, add onion mixture and cheese on top. Put on a cookie or baking sheet in oven for another 10 to 15 minutes until cheese is melted. Or, you can put oven on broil until the cheese is slightly browned.
Well, what are you waiting for? Summer is coming to an end, so get your party on!!
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