Goat Cheese & Onion Pastries Recipe
- 6 bacon strips, chopped
- 2 large onions, finely chopped
- 3 shallots, thinly sliced
- 1/2 teaspoon sugar
- 1/2 cup white wine
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg white, beaten
- 1 log (4 ounces) fresh goat cheese, cut into 12 slices
- 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings. Add the onions, shallots and sugar to the pan; cook and stir over medium heat for 15-20 minutes or until golden brown.
- 2. Add wine, stirring to loosen browned bits from pan. Stir in the thyme, garlic and pepper. Cook, uncovered, for 2-3 minutes or until liquid is evaporated. Stir in bacon; set aside.
- 3. On a lightly floured surface, unfold puff pastry. Cut into three 9-in. x 3-in. rectangles. Transfer to a parchment paper-lined baking pan. Brush dough with egg white; top with onion mixture and goat cheese.
- 4. Bake at 400° for 16-20 minutes or until golden brown. Cut each rectangle into four appetizers. Yield: 1 dozen.
1 appetizer equals 168 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 186 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.