Crowd Pleaser

My aunt Jadine is a great cook and taught me this easy bread appetizer that our family loves. The first two steps can be done the day ahead. Then you just throw it all together and toss it in the oven. Really easy and very flavorful.

2 Pillsbury french loafs
1 large white onion
4 or 5 cups sliced white mushrooms
1 c Marsala (I used sweet but I am sure dry is fine too)
1 c fresh pesto or 1 package of store-bought pesto
1 ½ small packages of goat cheese
¼ c brown sugar
butter

1. Thinly slice mushrooms. Heat a small amount of butter or olive oil in a large saute pan. Add mushrooms and stir. Pour in Marsala and reduce heat to low. Cook for one hour.
2. Thinly slice onions. Heat butter in large saute pan and add onions. Sprinkle with salt. Cook on medium-low heat for about 30 minutes until onions caramelize.
3. Preheat oven to 500 degrees.
4. Wipe a small amount of olive oil on two cookie sheets. (Don’t forget this step or they will totally stick!)
5. Pop bread loaves out of containers and place on cookie sheets. Using a sharp knife, cut a line down the center of each loaf about two-thirds of the way through. Press the sides out a little bit to flatten.
6. Spoon pesto down the center and spread all over the top surface of the bread.
7. Top the bread with mushrooms and caramelized onions (use all of them). Then add little chunks of goat cheese. Finish by sprinkling brown sugar on top.
8. Put cookie sheet in oven and turn heat down to 350. Bake one at a time for approximately 25 minutes.
9. Cut into 1 inch slices and serve.