Beet Butter with Bacon & Bleu Cheese on Petit Toast
with Pentimento '2015' Bottling
1 tsp. orange peel (we use Valencia orange peel)
2 oz. cream cheese
2 oz. butter (plus 2 Tablespoons for caramelizing onion)
1 Tablespoon olive oil (plus additional for roasting garlic and beet)
1 Tablespoon crumbled bleu cheese
2 cloves garlic
2 slices bacon
1/8 tsp. black pepper (plus additional for seasoning onions)
Salt, to taste
¼ bunch fresh parsley (stems removed)
Preheat oven to 350 degrees Farenheit.
Crisp bacon on stovetop and finely crumble.
Slice onion finely. Put 2 Tablespoons butter and sliced onions into a fry pan. Caramelize over medium heat until slightly browned. Add salt and black pepper to taste. You will need ½ cup of caramelized onion for the butter.
Roast the beet and garlic. Trim beet, coat with olive oil, and wrap in foil. Set in dish to roast, and bake for 40 minutes, or until a fork comes out clean when pierced. You will need all of the beet, and one Tablespoon of roasted garlic.
Combine all ingredients in a food processor until smooth.
Refrigerate for up to one week. It can also be frozen.