I love making food that seems impressive but really took no effort whatsoever. This bruschetta falls under that heading. Bruschetta is basically toasty bread slathered with whatever you want. I had goat cheese so I decided to do a caramelized onion and goat cheese bruschetta. Very little effort is involved but it does take a while to caramelize the onions.
Preheat your oven to 375.
Peel and half an onion lengthwise. Slice it very thinly into crescents.
Heat a skillet to low heat and pour in enough olive oil to coat the bottom. Throw in the onion, making sure to separate the layers. Add salt and continue to cook until they get dark, being careful not to burn them. This will take quite a while, like over a half hour. Be patient.
Meanwhile, slice a baguette thinly. I do it at an angle because it's prettier and makes bigger pieces, but you can cut straight across too. It really makes no difference. I used a fresh seeded sourdough baguette, but it is my professional opinion that stale bread is why bruschetta was invented.
Place the slices on a cookie sheet and drizzle with some olive oil and sprinkle salt on them. Throw them in the oven. It doesn't have to be hot yet. Your aim is to dry out the bread and make it crispy, like a big crouton. Take them out of the oven when they seem crisp and very slightly golden.
When the onions are done, they'll have reduced a lot. At this point, place them on a cutting board and roughly chop them.
Slather as much or as little goat cheese on each slice of bread as you want. Grind some black pepper on, then add a little of the caramelized onion to each.
Toss back in the oven for a few minutes, until the cheese becomes melty. They are best hot, but I'm taking them to an opera rehearsal this evening so they'll be room temperature. They'll still be delicious though.