Ingredients
Method
- Cut the onion in half then place the onions cutside down. Thinly slice the halves and add to a saute pan with olive oil. Set over high heat until it starts to sizzle, then turn down to medium-low.
- Keep an eye on it for the next 25-30 minutes. If it starts to burn, turn down the heat and add a splash of water to the pan. Add more oil if needed.
- Once the onions are a beautiful caramel brown color, remove from heat and add to a medium bowl (oil too).
- Add in your goat cheese and use a rubber spatula to mix together. Once fully mixed, place a sheet of saran wrap on the counter and add the mixture to the center shaping it into a log as much as you can.
- Fold one end of the saran wrap over the goat cheese followed by the other, then roll the ends tightly until it forms into a tighter log. It does not have to be perfect at this point. Place in the fridge for at least an hour or overnight for it to harden.
- While the log is chilling, chop up your rosemary and pistachios into small pieces if you haven't yet. Place on a cutting board or flat plate.
- When the log is chilled, remove the saran wrap and roll in the rosemary and pistachios until fully coated.
- Place on a cutting board or plate and serve with an assortment of crackers!
Notes
*Look for shelled, pistachios. I like to use salted but use what is best for your taste.
Variations:
- Cheese: Replace goat cheese with cream cheese or a mix of goat and feta for a different flavor profile.
- Nuts: Swap pistachios with pecans, almonds, or walnuts for a new texture and taste.
- Herbs: Substitute rosemary with thyme or parsley for a milder herbaceous note. (Or mix all three together!)
- Additions: Incorporate dried cranberries, apricots, or even a drizzle of truffle oil for extra flair. You can add this to the goat cheese or the crust