Family friendly

Agrodolce onion and mozzarella bruschetta

Name: Agrodolce onion and mozzarella bruschetta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbs olive oil, plus extra to brush; 500g red onions, sliced; 1 tbs balsamic vinegar; 1 tbs caster sugar; 2 tbs sultanas; 1 ciabatta loaf, cut into eight 1.5cm slices; 2 garlic cloves, halved; 2 x 250g balls of buffalo mozzarella*or 500g bocconcini; Fresh thyme & rocket leaves, to garnish

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40m

Agrodolce onion and mozzarella bruschetta

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by Matt Preston

delicious. senior editor

Nov 30, 2015

There’s something almost primeval about the contrast of virginal cheese, crunchy, fractious toast and decadent ‘agrodolce’ (sweet-and-sour) onions. It’s like innocence and evil battling on the same plank of toast. I’ve been making these onions for years – probably inspired by a recipe from The River Cafe. The bruschetta itself – its pairing of soft and creamy with tart and sweet – comes from a more recent inspiration at Sydney’s Cafe Sopra.

2 tbs olive oil, plus extra to brush
500g red onions, sliced
1 tbs balsamic vinegar
1 tbs caster sugar
2 tbs sultanas
1 ciabatta loaf, cut into eight 1.5cm slices
2 garlic cloves, halved
2 x 250g balls of buffalo mozzarella*or 500g bocconcini
Fresh thyme & rocket leaves, to garnish

Method

1.

Heat the oil in a large frypan over medium-low heat. Cook the onion for 30 minutes, stirring occasionally, until soft and caramelised.
2.

Meanwhile, place balsamic and sugar in a small pan over medium heat and stir for 2 minutes until sugar has dissolved. Add sultanas and cook for a further 4 minutes or until you have a glossy syrup.
3.

Add the balsamic syrup and sultanas to the onions, 1 spoonful at a time, tasting as you go. The syrup should be an accent to the onions rather than dominating the dish. Stir, then simmer for 2-3 minutes until thick and syrupy. Allow to cool.
4.

Heat a chargrill pan over high heat. Brush both sides of the bread with oil, then chargrill for 2-3 minutes each side until charred. Rub 1 side of each slice with garlic, then top with torn mozzarella and about 1 tablespoon of the onion mixture (you want twice as much cheese as onion). Sprinkle with thyme, rocket and a little salt, then serve.