Blue Cheese and Onion Focaccia
Onions sautéed in butter, sun-dried tomatoes and crumbled blue cheese are the topping for this hot bread appetizer.
2 cups sliced onions
2 tablespoons butter
1/2 teaspoon dried sage leaves
1 focaccia (Italian flat bread)
1/4 cup sun-dried tomatoes in oil or reconstituted, 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 in a preheated oven at 350°F (175°C) until bread is hot and cheese is melted, about 15 minutes. Cut into wedges to serve.
Makes 8 servings.