Red onion and goat

Red onion and goat's cheese bruschetta

Category: Snack/side dish, Starter/snack | Serves: 2

Prep time: 5 minutes | Cooking time: 20 minutes


2 teaspoons olive oil

1 red onion, thinly sliced

2 teaspoons light soft brown sugar

1 tablespoon red wine

Freshly ground black pepper, to taste

4 slices baguette or French stick

1 small clove garlic, halved

4 slices soft goat's cheese (from a log, with rind on) - about 60g (2 1/4oz) total weight

Small fresh basil sprigs, to garnish (optional)
  1. Heat olive oil in a non-stick saucepan or small non-stick frying pan; add onion and cook over a medium-low heat for 5-7 minutes or until beginning to soften, stirring occasionally. Stir in sugar; cook for a further 5 minutes or until onion has softened and caramelised, stirring frequently.
  2. Carefully add red wine; increase heat and cook for 1-2 minutes or until wine has evaporated, stirring continuously. Remove pan from heat; season with black pepper, set aside and keep warm.
  3. Preheat grill to medium-high. Lightly toast bread slices on both sides; while still hot, rub garlic halves over one side of each piece of toast. Divide caramelised onion between toast slices, piling it on to garlicky sides.
  4. Top each bruschetta with a slice of goat's cheese; pop back under grill briefly until cheese is just beginning to soften. Garnish with basil, if desired; serve immediately.


  • Soft goat's cheese slices (from a log, without rind) can be substituted for rind-on goat's cheese and served as it is or briefly grilled (as above) before serving.

Nutritional information

Red Onion Goat Cheese Bruschetta