Red Pepper and Onion Tarts with Dates and Fried Cheese

• 2 tablespoons unsalted butter
• 2 1/2 tablespoons extra-virgin olive oil
• 2 medium white onions, thinly sliced
• Salt and freshly ground pepper
• 2 medium red bell peppers
• 2 Medjool dates, pitted and sliced
• 1 tablespoon sesame seeds, lightly toasted
• 1/2 teaspoon poppy seeds
• 2 large pocketless pita breads, lightly toasted
• 1/2 cup all-purpose flour
• 1/4 pound Kasseri cheese, sliced 1/4-inch thick and cut into sixteen 1/2-by-2-inch rectangles

1. In a deep, medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
2. Add the onions and cook over high heat, stirring, until softened, about 5 minutes.
3. Reduce the heat to moderately low and cook, stirring occasionally, until browned, about 30 minutes; add a little water to the pan if the onions seem dry.
4. Season with salt and pepper.
5. Meanwhile, roast the bell peppers directly over a gas flame or under the broiler until soft and charred all over.
6. Transfer the peppers to a bowl, cover with plastic; let stand for 15 minutes.
7. Peel, core and seed the peppers and cut them into 1/2-inch strips.
8. In a bowl, toss the peppers, dates, sesame and poppy seeds with 1/2 tablespoon of the olive oil.
9. Season with salt and pepper.
10. Spread the onions on the pitas and top with the red pepper mixture.
11. Quarter the pitas and arrange on a platter.
12. Dredge the cheese in the flour and shake off any excess.
13. In a medium nonstick skillet or grill pan, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil.
14. Fry the cheese over moderately high heat, turning once, until golden, 4 minutes.
15. Top each tart with 2 pieces of fried cheese and serve.

unsalted butter, extravirgin olive oil, white onions, salt, red bell peppers, dates, sesame seeds, poppy seeds, pocketless pita breads, allpurpose, cheese

Taken from www.foodandwine.com/recipes/red-pepper-and-onion-tarts-dates-and-fried-cheese (may not work)