Caramelized Onion & Rosemary Mushroom Canapes

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These canapes were one of three finalists in a recent pretzel crisp competition.  The judges of the competition loved them so much that the makers of pretzel crisps, The Snack Factory, are publishing this recipe along with my other two entries, in their cookbook!  I wanted to share the recipe with you, because this topping would also be incredible on toasted sour dough bread, pita crisps, or my personal favorite. toasted polenta rounds. You can use any of your favorite appetizer breads, crackers or crisps!  Vegetarians and meat lovers alike will love these bite sized nibbles of Italian flavors. This sweet onion and mushroom topping can easily be made ahead of time, then reheated and assembled when you're ready to serve your guests.  Simple and tasty!


You'll need:
24 garlic parmesan pretzel crisps16 oz. baby portabella/button/cremini mushrooms1 large sweet onion4 oz. crumbled goat cheese3 1/2 Tbs. olive oil divided3 Tbs. fresh chopped rosemary2 Tbs. balsamic vinegar1 tsp. minced garlic1 tsp. granulated sugarsalt & black pepper to taste 
Chop the mushrooms into bite size pieces. Quarter andthinly slice the onion.  In a mediumsaucepan, drizzle two tablespoons of olive oil, then add the sliced onion.  Season with salt and black pepper totaste.  Cook over medium-high heat for 3minutes, then lower the heat to medium-low. Continue to cook the onion for another 10 minutes stirringoccasionally.   Add 2 tablespoons ofbalsamic vinegar and 1 teaspoon of sugar. Cook for another 2 minutes until the sugar has dissolved and the vinegarhas evaporated, then remove the caramelized onions from the heat.

While the onions are caramelizing, in a separate saucepanover high heat add 1 1/2 tablespoons of olive oil and all of themushrooms.  Lower the heat to medium andcontinue to sauté the mushrooms for 6-7 minutes until golden.  Season with salt and black pepper totaste.  Add 1 tablespoon of choppedrosemary and 1 teaspoon of minced garlic. Cook for another 2 minutes, then remove from the heat.


To assemble, place 24 pretzel crisps on a servingplatter.  Divide the mushrooms and thecaramelized onions evenly on each pretzel crisp.  Sprinkle with approximately ½ teaspoon ofgoat cheese on each canapé and garnish with the remaining 2 tablespoons ofchopped rosemary.  Serve warm or at roomtemperature.  Yield: 24 canapés


Cook's note:
It's always a good idea to have extra pretzels, pita's or breads handy just in case you have extra toppings and  can assemble more canapes than expected.