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Bruschetta with Port-Caramelized Onions, Blue Cheese, and Pecans


Bruschetta gets a gourmet treatment with slowly caramelized, port wine simmered onions and a blue cheese spread with pecans. Pair with a bowl of chili.

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  • 1½ teaspoons butter unsalted
  • 1½ teaspoons oil
  • 1 pound yellow onions (3 medium onions)
  • ½ teaspoon brown sugar
  • 1 cup port
  • 8 ounces blue cheese
  • 3 Tablespoons milk
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ cup pecans toasted and finely chopped
  • 5 slices thick cut toasted bread


Level of difficulty Average
Cost Average budget


Step 1

Heat butter and oil in large non-stick skillet or dutch oven over high heat. When foaming subsides, add onions, sugar, and ¼ teaspoon salt. Cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes.

Step 2

Reduce heat to medium and continue to cook, stirring frequently, until onions are deeply browned, about 45 minutes. If onions are scorching, add 1 Tablespoon water and scrape up browned bits.

Step 3

When onions are well browned, add port and cook 5 minutes.

Step 4

In separate bowl, mix blue cheese, milk, cayenne, and black pepper together until smooth. Stir in chopped pecans.

Step 5

Spread blue cheese mixture on toasted bread slices. Top with onions to serve.

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VIDEO: Blue Cheese Bruschetta

Amp up your bruschetta, with a flavorful French twist!


  • 3/4 Cup of blue cheese
  • 1/2 Cup of cream cheese
  • Green peas (cooked)
  • 4 Sun-dried tomatoes (halved)
  • 2 Slices prosciutto
  • Toast


  1. Mix together the blue cheese and cream cheese.
  2. Spread onto toast.
  3. Top with green peas, sun-dried tomatoes, and prosciutto.
  4. Enjoy!

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