Crisp, savory toasted bread topped with tender sweet onion and pungent arugula. Must… stop… devouring…
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4-6 as an appetizer
Two large spring onions, thinly sliced (about 1 1/2 cups)
8 slices whole wheat (or white) bread, cut into quarters or triangles
1 cup coarsely chopped fresh, crisp arugula
Salt to taste
Heat 2-3 tablespoons olive oil in a small skillet over medium heat on your stove and caute the onion for 5 minutes, stirring occasionally.
While onion is cooking, preheat your broiler.
Remove onion from heat when pieces are translucent and tender.
Place bread on a baking tray, and brush with olive oil. Broil for 2-3 minutes on the second rack down from the broiler, watching carefully. When crisp on one side, remove the baking tray, flip the bread, brush again, and broil until toasts are crisp.
Remove tray from under broiler, and top each piece of toast with a bit of caramelized onion, and a generous pinch of Parmesan. Run the tray under the broiler again for 30 seconds, or until cheese begins to melt. Remove, top each toast with fresh arugula, and give the assembled multitude a quick grind of salt.
Serve with a dry rose wine and a view of the ocean.
Photo and recipe by Tod Dimmick