Caramelized Onion-Tomato Focaccia

 

1

tablespoon olive oil

1

large onion, cut in half, thinly sliced

1

focaccia bread (10 to 12 inch)

3/4

cup shredded Italian fontina cheese (3 oz)

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1/2

cup chopped arugula

• 1 Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
• 2 On ungreased cookie sheet, place focaccia. Sprinkle 1/2 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
• 3 Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.