The beauty of this very tasty appetizer is using tortillas for a “pizza” crust.
Don’t’ be put off by the use of Gorgonzola; the sweetness of the caramelized onions and the cheese go so well together! Trust me, this is a hit whenever I serve it.
Makes 32 Appetizers
2 lbs. onions, chopped
2 Tbsp. butter or EVO
2 Tbsp. brown sugar
½ tsp. salt
½ tsp. freshly ground black pepper
4 flour tortillas (approx. 10” diameter), thicker tortillas like Que Pasa are better than thin ones
½ – ¾ lb. Gorgonzola (mild not picante)
1/3 cup finely grated Parmigiano Reggiano
1 Tbsp. chopped fresh rosemary
¼ cup thinly sliced fresh basil (leaves rolled up together, sliced very thinly, aka chiffonade)
Make the Caramelized Onions:
Cook the onions in butter in a large skillet for about 10 minutes or until wilted. Sprinkle with the sugar, salt and pepper and continue to cook for 20 – 30 minutes until browned and very tender. Cool.
Note: the onions can be done the day before.
Preheat the oven to 375F.
Place tortillas in the oven in a single layer, directly on the oven racks until crispy & lightly browned, 4 – 6 minutes. Remove from oven and place tortillas on rimmed baking sheets in a single layer. Spread them with the onions and dot with the Gorgonzola. Sprinkle with the Parmigiano and rosemary. Bake 8 – 10 minutes until cheese melts. Remove from the oven and sprinkle with the basil. Cool for a couple of minutes.
Cut each tortilla into 8 wedges. Enjoy!