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Heat Fustini’s olive oil in a medium-size pot over moderately high heat. Once hot, add onion and cook several minutes without stirring. Stir in water, turn heat to low, cover and cook for 25 minutes or until onions are very soft and translucent. Uncover and turn heat to medium. Cook, stirring occasionally until all liquid is gone and onions are golden brown, regulating the heat so the onions do not burn.
Deglaze the pot with sherry and Fustini’s Sherry Reserva vinegar, scraping the bottom with a wooden spoon. Cook until all liquid is gone. Remove from heat and let come to room temperature.
Preheat oven to 350 degrees. Place baguette slices on a baking sheet and drizzle liberally with Fustini’s olive oil. (The more oil you use, the more flavor the tosta will have). Season with salt and pepper and bake in a hot oven until golden brown, 10 to 12 minutes. Remove from oven and immediately spread with goat cheese. Top with caramelized onions and sliced tomato. Garnish by drizzling with Fustini’s Riserva balsamic and serve.
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