Fontina cheese, arugula and juicy organic tomatoes dress up focaccia bread in this tasty appetizer.
tablespoon olive oil
large onion, cut in half, thinly sliced
focaccia bread (10 to 12 inch)
cup shredded fontina cheese (4 oz)
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
cup chopped arugula
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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