Caramelized Onion-Tomato Focaccia
Makes 16 servings
Quick and easy-to-make, this onion-tomato focaccia recipe, courtesy of Muir Glen, makes a tasty appetizer or the perfect accompaniment to the Fire Roasted Tomato-Basil Crab Bisque. Just caramelize onions, spread the ingredients on prepared bread and bake for 15 minutes. Spicy arugula leaves and black pepper add an extra zing of flavor post-baking.
Prep Time: 20 Minutes
Start to Finish: 35 Minutes
Serve this easy-to-make caramelized onion-tomato focaccia bread as an appetizer or side to soups and salads. Photo Courtesy Muir Glen.
1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut in half, thinly sliced
1 focaccia bread (10 to 12 inch)
1 cup shredded fontina cheese (4 oz)
1 can (14.5 oz) Muir Glen® Organic diced tomatoes, drained
1/2 cup chopped arugula
1. Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
2. On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
3. Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.
The only trick to caramelizing onions is just be patient, cook slowly and stir frequently until they turn a light golden brown.
Just before serving, top with a drizzle of extra-virgin olive oil and freshly ground black pepper.
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