Focaccia with zucchini spirals, caramelized cipolline onions and roasted tomatoes
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Loading...Servings 6-8
Prep. Time 10 mins
Cooking Time 90
Ingredients
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
Directions
- 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