See Also: Appetizers
Baby Onions on A Pick
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. I served this at the PPN party at Clementine's. Fabulous paired with Sauvignon Blanc or a hearty Zinfandel.
small baby onions, as many as you want to serve
olive oil
sea salt
dry Italian salami
Fig Jam or confit
baby salad greens
toothpicks
Preheat oven to 350 degrees. In a heavy bottomed saute pan, place the onions in a single layer. Place in oven, uncovered, for about 10-12 minutes. Let them cool slightly and now it is easier to remove the skin and root end by using a small paring knive, or simply rub the skins off. Put them back into the pan, sprinkle liberally with olive oil (about 2 teaspoons or so) and with some good sea salt. Bake again for about 15 minutes, or until tender and lightly browned in spots. Cool.
To serve, slice the salami into wedges. Dollop about 1/2 teaspoon jam onto each lettuce leaf. Using a toothpick, spear an onion, a piece of salami, and then finally the jammed leaf. It is best to fold the leaf over to hold in the fig jam. Arrange and serve.
Recipe created 2006-11-09.
