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