Ciabatta Crostini Topped With Sharp Cheddar,Grit Cake And Carmelized Onion

• 1 loaf cibatta, sliced on a angleabout 1\ inch thick.
• 1 cup grits prepared acording to package but seasoned with salt pepper and butter. cooled and spread on cookie sheet. spread to less than 1/4 inch thick.
• tuscan olive oil mix(recipe below) 1\ cup extra virgin olive oil,1 tsp dried oregano,1\ tsp dried time,
• 1\ tsp dried rosemary ,couple shakes crushed red peper,1 tablespoon kosher salt, 1\ tsp black pepper. 2 tablespoons grated parm cheese
• 3 cloves garlic slivered and toasted. mix together taste, should be very flavorfull. if not add more salt.
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large vadalia onion frenched
• thin Sliced sharp cheddar cheese

1. preheat oven to 375, cook grits in oven until they crisp up slightly on top.
2. Carmelize onions inolive oil and butter until nicely carmelized, salt to taste set aside.with pastry brush, brush olive oil mixture onto crostini.toast in oven aprox 5 min until nicely toasted,
3. remove from oven imediately place sharp cheddar on each crostini. I like to cut the cheese into long triangles so they hang over the edge of the crostini. with teaspoon scoop out grits from pan and place on each crostini top with aprox 1 tbsp carmelized onion and place back in oven for another 2-3 min. remove arange, serve and enjoy! A great mix of textures and flavors!

cibatta, grits prepared acording, olive oil, rosemary, garlic, olive oil, butter, vadalia onion, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/ciabatta-crostini-topped-with-sharp-cheddar-grit-cake-and-carmelized-onion-50054265 (may not work)