Serves: 4 25g (1oz) butter 1 tablespoon olive oil 3 red onions, sliced 1 teaspoon sugar 2 tablespoons cranberry sauce dash of balsamic vinegar salt and freshly ground black pepper 8 slices of ciabatta bread 200g (7oz) goat’s cheese, sliced into 8 8 slices Parma Ham a few thyme leaves, to garnish
· Heat the butter and olive oil in a frying pan. Add the onions and cook over a medium-high heat for a few minutes, stirring often. Add the sugar and cook for a few more minutes, until they begin to caramelise. Remove from the heat and add the cranberry sauce and a dash of balsamic vinegar. Season to taste with salt and pepper · Toast slices of ciabatta and arrange two pieces onto each of the 4 serving plates. Top with an equal amount of red onions, then place a slice of goat’s cheese on top of each one · Top each piece of ciabatta with a slice of Parma Ham. Sprinkle with a few thyme leaves, season with a little more black pepper, then serve at once Cook’s Tip: If you prefer, grill the goat’s cheese until golden and bubbling. You can also make tiny versions to serve as canapés for a special buffet lunch or supper. Recipe courtesy of the Parma Ham Consortium