- 1 loaf pumpernickel bread
- 1 pound Roth Käse Buttermilk Blue Cheese, crumbled
- 1 jar American Spoon Bartlett Pear Preserves
- 8 ounces red pearl onions, cleaned of papery husk and cut in half lengthwise
- 4 ounces watercress or baby arugula
- extra virgin olive oil and salt to taste
- 1. Heat a sauté pan over a medium heat and film the bottom of the pan with oil. When the oil starts to shimmer, place the red pearl onions in pan, cut side down. Cook the onions on their cut side until deeply caramelized, then flip and continue cooking until onions are tender. Remove from pan and let cool.
- 2. While the onions caramelize, slice the pumpernickel in ½ inch pieces. To assemble, smear a thin layer of Pear Preserves onto each slice to anchor the toppings. Place two or three chunks of Buttermilk Blue on the bread, then tuck two or three caramelized onion halves in with the cheese. Finish with a few more dollops of jam, then toss the watercress in a bowl with a little extra virgin olive oil and salt and scatter the greens over everything.
- 3. Buttermilk Blue is a bold, tangy blue cheese made from raw cow’s milk by Roth Käse Cheesemakers in Monroe, Wisconsin. It’s a classic blue cheese available in many specialty shops, but any high quality blue cheese, Saint Agur or Fourme d’Ambert, is a good substitute.