Tomato and Mushroom Focaccia

Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.

Prep Time: 15 min
Total Time: 35 min
Makes: 16 servings

(9 ratings)

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1	tablespoon olive oil
6	oz fresh crimini mushrooms, sliced
1	focaccia bread (10 to 12 inch)
1	cup shredded mozzarella cheese (4 oz)
1	can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2	to 3 tablespoons chopped fresh basil leaves

1.	Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
2.	On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
3.	Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Purchasing

Look for focaccia, a flat Italian bread, in the bakery section. Choose a plain focaccia or one flavored with garlic or Parmesan.

Serve-With

Serve this Italian bread as an appetizer or as a side to a large tossed salad.

Nutrition Information:

1 Serving: Calories 120 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 0g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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