Goat Cheese Bruschetta

Roddy Fenner is Executive Chef at Five Lakes Spa AVEDA at Doubletree Fallsview in Niagara Falls, Ontario. A native of Scotland, Chef Roddy mixes his love of classical cuisine with modern day palates as his “I do what I want” approach has creating a unique dining experience.

On starting off his favorite meal, Chef Roddy suggests the Goat Cheese Bruschetta, where rosemary foccacia is topped with juicy onion marmalade and toasted goat cheese.

Ingredients:

* 60ml (2fl oz) olive oil
* 3 red onions, thinly sliced
* 2.5 ml (1/2 tsp) cinnamon
* 2.5 ml (1/2 tsp) allspice
* Pinch of chili powder
* Salt and freshly ground pepper
* 45ml (3 tsp) red wine vinegar
* 75g (3 oz) brown sugar
* 4 slices, ciabatta, foccacia or French bread
* 1 clove of garlic
* 4 slices of goat’s cheese
* 4 sage leaves

Directions:

1. Heat half the oil in a skillet over low heat, add sliced onions and cook for one hour.
2. Add cinnamon, allspice, chili, salt, pepper, vinegar and sugar.
3, Remove from heat.  
4. Toast the bread on one side, rub the un-toasted side with garlic and drizzle with a little of the olive oil.
5. Spread the un-toasted side of the bread with the red onion marmalade and top with a slice of cheese.
6. Dip a sage leaf in olive oil and cook until crisp.
7. Place on top and grill until cheese has slightly melted.
8. Serve with a green salad.

Five Lakes Spa AVEDA at Doubletree Fallsview

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