Caramelized Onion-Tomato Focaccia
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 Italian fontina cheese (4 oz)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/2 cup chopped arugula
Fontina cheese, arugula and juicy diced tomatoes dress up focaccia bread in this tasty appetizer.
Preparation & Directions
Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Cook onion in oil and butter 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
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.
Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.
High Altitude (3500-6500 ft): Bake 12-17 min.
There's no trick to caramelizing onions--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.
We recommend using organic ingredients where available. For more information see Why Organic?