Warm Tomato and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup
Serves 4 as an appetizer

1/2 red onion, thinly sliced
1/4 cup dried cranberries
1 cup naturally brewed balsamic vinegar
1 log goat cheese, sliced into 1-inch disks using dental floss
1 cup white sesame seeds, not toasted
2 ripe tomatoes, cut into 1/2-inch slices
1 teaspoon sesame oil
2 tablespoons canola oil
Kosher salt and freshly ground black pepper to taste
Canola oil

Preheat broiler to high broil. Coat a medium saute pan over medium-high heat lightly with oil. Add onions and saute just so slightly soften, about 1 minute. Add cranberries and balsamic vinegar and simmer until thickened and reduced by 75%, about 5 minutes. Place sesame seeds on a plate and press one side of goat cheese disks into seeds. In a small bowl, combine the 2 oils. Place tomato slices on a heat-proof plate, season with salt and pepper and top with goat cheese. Drizzle sesame-canola mixture over goat cheese. Place under broiler until sesame seeds begin to color and cheese has softened, about 1-2 minutes. To serve, drizzle cranberry-balsamic syrup over goat cheese and enjoy, being careful of the hot plate.