Name: Focaccia Wedges
Ingredients: 3 md Onions; thinly sliced; 1/4 ts Coarsely ground pepper; 1 tb Olive oil; 3/4 c White beans; canned, drained, rinsed; 1/2 c Dry white wine; or chicken broth; 1 ts Dried thyme; crushed; 4 Italian bread shells; 6" bobolis; Red sweet pepper; optional; Fresh marjoram; optional

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Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Better home, Appetizers, Italian	16	Servings

INGREDIENTS

3	md	Onions; thinly sliced
1/4	ts	Coarsely ground pepper
1	tb	Olive oil
3/4	c	White beans; canned, drained, rinsed
1/2	c	Dry white wine; or chicken broth
1	ts	Dried thyme; crushed
4		Italian bread shells; 6" bobolis
		Red sweet pepper; optional
		Fresh marjoram; optional

INSTRUCTIONS

"Sweet caramelized onions and a pur.e of white beans pack rustic flavor
onto wedges of Italian bread. Purchased focaccias or Italian bread shells
make preparation a hassle-free delight." In large skillet cook and stir
onions and pepper over medium high heat in hot oil uncovered 7 minutes or
until onions turn brown. Remove onions; set aside. Add beans to skillet;
cook 1 minute. Add wine or broth and thyme; reduce heat and simmer
uncovered 3-4 minutes or until liquid is reduced by half. Mash beans
slightly. Spread bread shells with bean mixture; top with onions. Bake at
450F 10 minutes. Cut into wedges. Garnish with red pepper and fresh
marjoram. Makes 16 servings. Better Homes and Gardens, "Good things in
small packages", January 1998.
Recipe by: Better Homes and Gardens, January 1998, Page 128.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari
<[email protected]> on Dec 7, 1997

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