Arugula Toasts with Vinegar Roasted Shallots
Vinegar roasted onions are tangy but not quite a pickle. You can make them well in advance and store in the fridge to serve with a cheese and charcuterie plate or individual toasts like these.
Ingredients
6 shallots, cut in half through the root
1/4 cup red wine or sherry vinegar
4 slices of toast
4oz fresh goat cheese
1 bag arugula
Method
- Heat a medium frying pan over high heat until smoking hot
- Add a glug of neutral oil and sear the shallots, cut side down, until deeply caramelized
- Flip the shallots, drizzle the vinegar over the shallots so it drips in between the petals
- Cover the frying pan with tin foil, reduce the heat to medium low and cook until the shallots are tender, about 10 minutes
- Schmear the toasts with the goat cheese
- Dress the arugula with a drizzle of olive oil and pinch of salt and pepper
- Top the toasts with the dressed arugula and roasted shallots and serve
