Ingredients

• 8 ounces baby portobellos, sliced
• Butter, for sauteing. plus 2 tablespoons
• Olive oil, for sauteing
• 1/2 cup asparagus tips
• 1 medium Vidalia onion, small dice
• 12 ounces arborio rice
• 1 1/2 cups chicken stock
• 1 Bartlett pear, sliced, reserve a few slices, for garnish
• 12 ounces Wisconsin blue cheese
• Salt and freshly ground pepper
• Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows

Directions

Toast Points with Roasted Garlic, Caramelized Onions and Goat Cheese:

1 red onion, quartered

2 tablespoons butter

6 tablespoons dark brown sugar

8 large cloves garlic, minced

1/4 cup chicken stock

8 ounces goat cheese

Fresh basil leaves, chopped, plus extra leaves for garnish

1 baguette, cut diagonally in 1/4-inch slices

Salt and freshly ground pepper

In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize.

In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil.

Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.