Total Time:
Servings:Ingredients
Caramelized Onions
3 lb yellow onions, thinly sliced
3 Tbsp olive oil
1 Tbsp unsalted butter
1 tsp kosher salt
½ tsp black pepper
1 Tbsp honey (optional, to enhance caramelization)
Whipped Goat Cheese
20 oz goat cheese, softened
6 oz cream cheese, softened
¼ cup heavy cream
1 Tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
Pineapple Topping
½ #10 can Dole Pineapple Tidbits in Juice, drained well
1 Tbsp reserved pineapple juice
1 tsp fresh thyme leaves
1 Tbsp unsalted butter
Pinch of kosher salt
Tartines
10 slices artisan sourdough bread, approximately 1-inch thick
2 Tbsp olive oil
2 Tbsp fresh thyme leaves
Freshly cracked black pepper, as needed
Directions
Method
- Heat olive oil and butter in a large sauté pan over medium-low heat.
- Add onions, salt, and pepper.
- Cook slowly for 30–35 minutes, stirring occasionally, until deep golden brown and jammy.
- Stir in honey during the final 5 minutes, if desired.
- Hold warm for service.
Prepare Whipped Goat Cheese
- Combine goat cheese, cream cheese, heavy cream, olive oil, salt, and pepper in a food processor.
- Process until smooth and fluffy.
- Transfer to a piping bag or hotel pan and hold for service.
Warm the Pineapple
- Melt butter in a sauté pan over medium heat.
- Add drained pineapple tidbits and thyme.
- Cook for 3–4 minutes, until warmed through and lightly glazed.
- Stir in reserved pineapple juice and a pinch of salt.
- Hold warm for service.
Toast the Bread
- Lightly brush sourdough slices with olive oil.
- Toast on a griddle, charbroiler, or in a 375°F convection oven until golden brown and crisp around the edges.
Assembly (Per Portion)
- Spread approximately ¼ cup whipped goat cheese over one toasted sourdough slice.
- Top with ¼ cup caramelized onions.
- Spoon ¼ cup warm pineapple tidbits over the onions.
- Finish with approximately ½ tsp fresh thyme leaves and freshly cracked black pepper.
