Onions sauteed in butter,
sun-dried tomatoes and crumbled blue cheese are the topping for
this hot bread appetizer.
Blue
Cheese and Onion Focaccia
- 2 cups sliced onions
2 tablespoons butter
1/2 teaspoon dried sage leaves
1 Italian flat bread (Focaccia)
1/4 cup sun-dried tomatoes (chopped)
2 to 3-ounces blue cheese (crumbled)
- Cook onions in butter
over low heat in medium skillet until very tender and lightly
browned; stir in sage.
- Arrange onions on bread;
sprinkle with tomatoes and cheese.
- Bake at 350°F (175°C)
until bread is hot and cheese is melted, about 15 minutes. Cut
into wedges to serve.
Makes 8 servings.
Recipe and photograph provided
courtesy of the American Dairy Association.
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