|1||loaf pumpernickel, sliced|
|1 cup||goat cheese|
|4 oz||heavy cream|
|1||lemon, zested and juiced|
|1 pt||cherry tomatoes|
|2||yellow onions, thinly sliced|
|–||salt and pepper|
|4 Tbl||extra virgin olive oil|
|–||salt, preferably flake, to finish|
Whip goat cheese in a mixer on medium speed, and slowly add the cream. Add lemon zest, a small amount of the juice, and season with salt and pepper. Set aside.
Heat 1-2 tablespoons of olive oil in a saucepan over medium heat.
Add sliced onion and 1 teaspoon salt, stirring frequently and adjusting heat to prevent burning. It will take some time to bring out the caramelization from the natural sugars in the onion, about 30 minutes or more. Be patient, and your results will pay off. You want your onions to be sticky sweet and dark brown.
Blister the tomatoes in a hot cast iron pan, or roast them in a 450°F oven. Toast the pumpernickel, and cut into the serving size you would like
(we like 2×4-inch pieces). Spread goat cheese from end to end, and top with caramelized onions and tomatoes. Drizzle with more olive oil and finish with a pinch of flake salt.