Polenta Crostini with gorgonzola / Caramelized onion and feta tarts Cocktail Menu

Polenta Crostini with Gorgonzola / Caramelized onion and feta tarts.

Cocktail menu part 3

Both of these canapes use the same onion jam, they are a great vegetarian option but the most die hard meat lovers will devour them also.

Polenta Crostini with Gorgonzola

Makes 25

Ingredients

850ml chicken stock
175g instant polenta
1/2 teas salt and pepper
3 tbls grated Parmesan cheese
1 tbls fresh thyme leaves chopped
1/2 of the onion jam mixture
125g Gorgonzola

Method

Bring the chicken stock to the boil in a large pan.
Add the polenta and salt and stir constantly until thick about 10 minutes.
Add the pepper, Parmesan and thyme leaves.
Pour the polenta into an oiled loaf tin, allow to cool completely.
Remove from the tin and cut into 10 slices, then cut each slice into quarters.
Heat a large skillet or pan brush with olive oil and fry each square for about 2 minutes each side, remove and allow to cool.
Top with a teaspoon of the onion jam and 1/2 teaspoon of the Gorgonzola.
Arrange on a serving plate.

Caramelized onion and feta tarts

Makes 48

These tarts can be made 2 days in advance store in the fridge and when ready to serve heat in a preheated oven for 10 minutes.

Ingredients

2/500gm blocks shortcrust pastry
180g feta cheese
300ml cream
4 eggs
1teas salt
1/2 teas pepper
2tbls fresh thyme leaves
1/2 the onion jam mixture

Method

Preheat oven to 200c.
Roll out the pastry to 1/8 in thickness, cut out 24 circles per block of pastry.
Line the pastry rounds in mini tart pans or tins.
Cut out small squares of baking paper and line each tart with the paper, fill the paper with baking beans. This is called blind baking
Bake for 10 minutes remove from the oven, discard the paper and beans and return the pastry cases to the oven for a further 10 minutes.
Allow to cool slightly.
Combine the eggs, cream, salt and pepper and the thyme in a mixing jug, mix well.
Fill each tart with 1/2 teaspoon of the onion jam top with 1/2 teaspoon of the feta cheese.
Top up each tart with the egg mixture.
Bake for 10 minutes or until the egg mixture has set.
Serve warm


Onion Jam

2 tbls olive oil
600 gms red onions thinly sliced
2 sprigs fresh thyme
2 tbls brown sugar
2 tbls balsamic vinegar
1 bay leaf
1/2 cup water

Method

Heat oil in a pan and fry the onions and thyme, cook stirring for 15 -20 minutes.
Add the sugar, balsamic vinegar and water.
Cook for a further 10 minutes, stirring constantly or until the onions are thick and syrupy.
Store in sterilized jars.