|Polenta Crostini with Caramelized Onion and Cranberry|
3 Tablespoons olive oil
10 ounces goat cheese, softened
2 ounces cream cheese, softened
fresh ground pepper, to taste
2 sweet onions, halved and thinly sliced
1 teaspoon bacon fat
5 sprigs of fresh thyme
4 Tablespoons dried cranberries, chopped
Preheat oven to broil.
Trim ends of polenta and slice into 16 slices. Brush polenta with olive oil on each side and place on foil lined baking sheet. Broil on each side until crisp on the outside.
Mix goat cheese and cream cheese in a small bowl and set aside.
In a large saute pan, heat bacon fat and add onions and 3 stems of thyme and cook until caramelized, about 20 minutes. Remove thyme stems.
Slather cheese mixture over cooked polenta slices. Grind fresh pepper of top of cheese. Divide onions over top of each polenta, cheese mixture and sprinkle with cranberries and thyme leaves.