Short Rib Toasts with Fontina and Pickled Onions
Serves: 2 dozen
  • 1 cup apple cider vinegar
  • 1 tablespoon each: sugar and honey
  • Pinch salt
  • 1 red onion, halved and thinly sliced
  • 2 dozen pita crisps or thinly sliced French bread toasts
  • 2 cups shredded Simple Braised Short Ribs
  • 1 block (about 3 ounces) fontina cheese, thinly sliced with a vegetable peeler
  1. Bring vinegar, sugar, honey, and salt to a boil. Pour over onion; let stand several hours, stirring occasionally to make sure onion pickles evenly. (Can be covered and refrigerated several weeks.)
  2. To serve: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Top each pita or toast with a piece of short rib, top with a piece of cheese, and bake until cheese just melts. Top each toast with pickled red onion and serve.
Recipe by Three Many Cooks at