*  Exported from  MasterCook  *
 
                      Balsamic Onion and Cheese Picks
 
 Recipe By     : The California Culinary Academy
 Serving Size  : 30   Preparation Time :0:35
 Categories    : Appetizers & Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        pearl onions
      1/3  cup           olive oil
      1/4  cup           balsamic vinegar
                         salt and freshly ground pepper -- to taste
      3/4  pound         Italian fontina cheese -- in 1/3-inch cubes
                         cocktail skewers
 
 1. Preheat oven to 375 degrees F. Blanch onions in boiling, salted water
 30 seconds; drain. Slice off the root end. “Peel” the onions by pressing
 them slightly between your fingers; the inner part will slip out of the
 papery skin.
 
 2. Whisk together oil, vinegar, salt, and pepper. Put onions in a roasting
 pan, add oil-vinegar mixture, and toss to coat well. Bake until tender
 (about 25 minutes). Remove from oven and let cool in pan. Taste; adjust
 seasoning as necessary.
 
 3. To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
 
 Makes 24 to 30 skewers.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Tiny pearl onions turn sweet and soft when roasted with oil and
 vinegar, especially a vinegar as mellow and rich as Italian balsamic. The
 onions can be roasted a few days ahead; the cheese can be cubed and
 wrapped in plastic a day in advance. The cheese will cube better if cold,
 but both onions and cheese taste better at room temperature.
 Nutr. Assoc. : 0 0 0 0 588 0