Camembert Cheese and Onion CanapéCanapé de Queso Camembert y Cebolla
This sophisticated canapé pays homage to Spain’s contemporary chefs with its combination of cheesy, crunchy and sweet. For a touch of San Sebastián, the seaside gem and tapas capital of the Basque Country, insert a toothpick into the center of each one.
1 tbsp extra-virgin olive oil
1 small- to medium-size white or yellow onion
2 tbsp honey
3 oz Camembert cheese (86 g), cut into 6 pieces
1⁄3 loaf of baguette bread, sliced into 6 rounds
Remove the outer layers of the onion. Slice it into extra-thin disks. Cut each disk in half and then separate the resulting half-rings from each other.
Heat the olive oil in a frying pan over medium heat. Add the onion rings and sauté them until they are lightly browned. Remove them from the pan and set them aside.
Turn the heat to low and add the honey to the same pan that was used to cook the onions. Once the honey is liquid, generously dip one side of each bread round in the warm honey and set them on a plate, honey side up.
Top each bread round with a slice of cheese and a small spoonful of onions. Serve them immediately.
Makes 6 canapés