Caramelised onion, Mushroom & Brie Ciabatta Melt
With Kiwi Onion Dip
DIFFICULTY: Easy
PREP + COOK TIME: 60 minutes
Ingredients
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Ingredients ✴
ONION DIP:
½ cup reduced cream
½ pack Continental Dip Sensations classic kiwi onion
125g Traditional cream cheese, softened
125g tub fresh buffalo mozzarella, drained
CARAMELISED ONION:
3 large brown onions, thinly sliced
1 Beef Continental Stock Pot Sensations
2 Tbsp brown sugar, packed
1 Tbsp red wine vinegar
1 sprig fresh rosemary, leaves picked
CIABATTA MELT:
1 whole ciabatta, Turkish or focaccia bread (see tip)
75g swiss brown mushrooms, thinly sliced
100g brie or camembert, sliced into 0.5 cm thick wedges
Fresh thyme & dill, to garnish (optional)
Directions
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Directions ✴
Onion Dip: Combine the reduced cream, classic kiwi dip powder & cream cheese together in a medium bowl, until smooth. Crumble in the mozzarella & mix together. Season to taste with salt and pepper. Set aside.
Caramelised Onion: Heat a generous drizzle of olive oil in a large frying pan on medium-high heat. Add the onion & 2 tsp flaky sea salt. Cook for 10 minutes, tossing occasionally, until softened and browned. Add the rosemary & cook for a further 5 minutes, until the onions are very jammy & soft. Add the beef stock pot, brown sugar & vinegar and cook for a further 2 minutes, stirring, until glossy & jammy. Remove from heat & set aside.
Ciabatta Melt: Trim the top off the ciabatta with a large serrated knife and place on a lined oven tray. Spread roughly three quarters of the onion dip mixture over the bread. Toss the mushrooms in a bowl with a drizzle of oil & a pinch of salt. Arrange the mushrooms on top of the bread, followed by the caramelised onions and slices of brie. Drizzle with a little olive oil & bake for 20-25 minutes, until golden brown.
Serve: Dollop the remaining dip over the top & garnish with some fresh thyme & dill, if desired.
*Tip: you need to use a bread with large irregular holes, such as ciabatta or focaccia, so the onion dip layer melts into the bread.