Pine Nut Bruschetta - From Krissa

Pine Nut Bruschetta

• 2 cups diced red onions
• 1 quart currants (4 cups)
• 1 pound dry roasted pine nuts
• 4 tsp minced garlic
• 2 tsp minced garlic
• 1/2 tsp salt
• 3/4 cup olive oil
• 4 whole sprigs fresh Rosemary
• 1 cup white balsamic vinegar
• 1/2 cup honey

Sweat onions, currants, garlic and red peppers in olive oil until onions are transparent. Add pine nuts, rosemary and white balsamic vinegar. Reduce liquid by half. Remove rosemary sprigs and add honey.

Serve over crostini and goat cheese or in puff pastry shells over goat cheese. Also good in pasta.

I halved the above recipe and only used 1/3 of that 1/2 for gourmet club. It freezes great!