Warm Boucheron with Avocado, Roasted Onion, and Aged Balsamic

2 tablespoons grape seed oil
1 peeled red onion, quartered
½ cup, plus some for garnish 12 yr. aged balsamic vinegar
4 sprigs thyme
1 bay leaf
2 garlic cloves, cracked
4 eggs
2 teaspoons water
1/2 cup flour
2 cups panko breadcrumbs, finely ground
8 slices boucheron approximately 1/4-inch
4 avocadoes
To Taste salt
To Taste pepper
1/4 cup olive oil
For garnish extra virgin olive oil
For garnish arugula leaves


Preheat oven to 300°F.

In a medium sized sauté pan set over high heat, warm the grape seed oil until it begins to shimmer.  Add the onion quarters and sauté until lightly browned on both sides. Reduce the heat to low, add the balsamic vinegar, thyme sprigs, bay leaf, garlic cloves and cover. Cook for 15 minutes or until the onions are soft to the touch. Remove from pan and allow to cool.

While the onions are cooking, bread the cheese: in a small bowl whisk together the water and eggs. Place the flour in another small bowl, and the breadcrumbs in a third .  Dredge the cheese rounds one at a time in the flour, then the egg wash and then the breadcrumbs. Be sure all the cheese is coated to ensure proper cooking. Arrange the cheese on a baking sheet in a single even layer and refrigerate for 30 minutes. 

Cut the avocadoes in half and carefully remove the seeds. Scoop out the flesh, slice lengthwise and fan the slices out on an oven safe platter. Place the onions on the same platter and gently warm in the oven for 2 minutes while you sauté the cheese.

In a large sauté pan set over medium high heat, warm the olive oil for 1 minute.  Working in batches so the cheese rounds aren’t crowding each other, add the breaded cheese rounds and cook for about 1 minute on each side or until golden and warmed through. Remove from the pan to a paper towel lined plate, season with salt and pepper, and then arrange the cheese on the platter atop the warmed avocado and onions.  Drizzle with a little extra virgin olive oil and a sprinkling of balsamic vinegar.  Season with salt and pepper.  Garnish with arugula leaves, if desired and serve.

Yields 8 servings.

Recipe compliments of Govind Armstrong.