Focaccia with zucchini spirals, caramelized cipolline onions and roasted tomatoes

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Servings 6-8

Prep. Time 10 mins

Cooking Time 90


    1 container Harvest Fresh Zucchini Spirals
    1 bag Harvest Fresh Cipolline Onions
    1 focaccia loaf (make your own, get pre-maid, also can use flat bread)
    olive oil for brushing bread
    1 pint cherry tomatoes, cut in half
    ½ cup pitted kalamata olives
    1 tbsp balsamic vinegar
    1 tbsp brown sugar
    Fresh rosemary, two stems,
    Salt and Pepper to taste

    Heat oven to 325
    Cut cherry tomatoes in half and drizzle 1 TBSP olive oil and transfer to baking sheet, bake for 20 – 30 minutes until soft, remove
    Peel cipoline onions and slice thinly
    Cook onions slowly in a pan on med low heat with 1 -2 tbsp olive oil, after 20 minutes and golden in colour add 1 tbsp balsamic vinegar and 1 tbsp brown sugar, mix thoroughly
    Cook onions additional 10 minutes, remove from heat
    Brush focaccia bread lightly with olive oil
    Decorate bread with roasted tomatoes, zucchini spirals, caramelized onions, olives , fresh rosemary leaves and a sprinkle of salt and pepper
    Bake in 350 degree oven for approx 15 – 20 minutes, keep an eye until bread browns