Toasted Goats Cheese and Red Onion Chutney

goats cheese on griddled pan Chiabatta bread, with red onion chutney with rocket or baby spinach salad dressing.

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   Chop onions in to small chunks about 1cm sq, place in a frying pan with, olive oil, garlic, red wine vinegar,pepper and Moscavardo sugar. cook on a low heat, stirring until the sugar has melted in to a sauce with the other ingredients. leave on low heat for 20 mins, check and stir again. if tou can make a channel in the sauce, with a spoon, and the sauce stays apart, its ready to put to one side, if its still "runny", then leave for a couple more minuets until ready. Get you ciabatta bread, take off a thin slice of the crust, from the top, and the bottom, to expose the bread.Cut with a round cutter, the same size as the Cheese. Place this on a hot griddle plan with a drizzle of olive oil in the pan, and roast both sides. Once cooked with light scorched marks in the bread, place this on a grill, and place the goats cheese on top, put under the grill for about 3-4 minuets until the goats cheese is slightly golden an melting. While this is under the grill prepare your plate with the salad around the outer edge put the warm Onion Chutney in the middle, (This will be under your Ciabatta bread ring), Take your melted Goats Cheese and Toasted Bread, and place on the Chutney, Drizzle a little Olive oil over the cheese, and serve immediatly. Enjoy. The chutney can be used for a serving of 4-6 and can be stored in the fridge, in a sterile jar for upto 2 weeks, just reheat in a pan or Microwave.