Caña de Cabra Pinxto

Caña de Cabra Pinxto

Try this crostini appetizer inspired by Cafe Ba-Ba-Reeba!

Yield: 32 pieces

Ingredients:

2 cups red onion marmalade (see recipe below)
Membrillo honey (see recipe below)
1 baguette
1 log caña de cabra (Spanish soft goat cheese)
Olive oil

For the Red Onion Marmalade:
2 pounds red onions, julienne
1 ¼ cups red wine
1 ounce sugar
1 ounce butter
Salt and pepper to taste
¼ cup red wine vinegar
½ cup sugar

For the Membrillo Honey:
1 cup honey
2 cups water
1 pound membrillo
¼ cup sherry vinegar

Method:

1. Preheat the oven to 350°F.
2. Slice baguette into thin pieces (32 total).
3. Brush bread with olive oil and toast on a sheet pan for about five minutes until crisp; remove from oven.
4. Spread 1 tablespoon of red onion marmalade on each slice.
5. Slice caña de cabra log into rounds, about ¼ inch thick.
6. Heat a non-stick pan and sear cheese until it starts to caramelize and melt.
7. Remove cheese from the pan and flip over to cool so the caramelized side is facing up.
8. Cut each round in half and place one-half round on each crostini.
9. Drizzle with membrillo honey and serve.

For the Red Onion Marmalade:
1. First create a red onion relish. Melt butter in a saucepan, and add onions. Sauté until translucent.
2. Add sugar and caramelize the onions.
3. Add red wine and let simmer over low heat for 1½ – 2 hours, then let cool.
4. Optional: season with salt and pepper to taste.
5. Measure out 2 cups of onion relish mixture and finely chop.
6. Combine relish with ¼ red wine vinegar and ½ cup sugar in a pot and reduce over low heat. Let cool and reserve.

For the Membrillo Honey:
1. Combine all ingredients in a pot and heat to melt honey and break down membrillo.
2. Reduce by half.
3. Purée all ingredients and strain through a chinois.
4. Let cool and reserve.

Download the recipe