Most of the theories about where the term “tapas” comes from tie it to the word tapa, which means “cover” in Spanish. The stories say that, for one reason or another, solid food covers were placed on top of glasses of wine and that these covers eventually turned into the little plates of food that we eat today.
Whatever the origin of the name, tapas are a delightful accompaniment to wine and friends. The inspiration for these came from a tapas bar in Seville. I’m pretty sure they used a drizzle of sweet sherry instead of the balsamic glaze, so feel free to try that instead.
1 loaf french bread
11 oz package of goat cheese
2 medium onions
1 to 2 tb olive oil
Balsamic vinegar glaze
Slice onions thinly (about 1/8″ slices). Cook onions in olive oil over medium heat stirring occasionally until they are rich golden brown. This will take 2o to 30 minutes.
Slice bread into 3/8″ to 1/2″ slices. Array slices on cookie sheet and toast very lightly under a broiler. Remove from broiler and turn bread slices over so untoasted side is up.
Slice goat cheese into 1/4″ slices. Arrange cheese slices on bread and broil until bread just starts to brown. Remove from broiler.
Top each piece of bread and cheese with cooked onions. Drizzle with a little balsamic glaze and serve.
Typically makes 24-30 pieces.
Wine suggestion- this can work with a wide variety of wines, but the perfect pairing is probably a pinot noir. The last time I made this, I poured one from Oregon.