36 ½ inch-thick slices of a great baguette, brushed with Extra Virgin olive oil, toasted
1 pound sweet Vidalia Onion coarsely chopped
1 teaspoon Extra Virgin olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoons dried currants
3 teaspoons balsamic vinegar
1 ½ teaspoons capers
1/3 cup kalamata olives, finely chopped into a paste consistency
8 slices of Mozzarella cut into quarters
8 ounce Chiffanade of Basil as a garnish
Preheat oven to 350 degrees. Place onions in a lightly oiled shallow 2 qt. baking dish. Toss with oil, salt and pepper. Cover and bake for 30 minutes. Remove cover and bake another 10 minutes, or until tender and just starting to brown. Stir in the currants, balsamic vinegar and capers. Remove from heat. Before serving, spread ½ tsp. olive paste over one side of the bread slice. Follow with a thin slice of mozzarella. Top with 2 teaspoons of the onion mixture and then a pinch of basil chiffonade*.
*Chiffonade is cutting to shred—very thin cuts.