Rustic Tomato Rosemary Bread with Carmelized Onions

By Arlene Marshall (TwinLakesChef) on October 31, 2010

Now that cold weather is approaching, there is nothing better than to warm up the house with the smell of bread baking. These little breads can replace the bread in your meal, can be taken to parties as appetizers or just kept around for a quick snack. They freeze well before or after baking.

 

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Rustic Tomato Rosemary Bread with Carmelized Onions

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Saute the onion We sprinkle a bit of sugar and paprika on the onions; this makes them more colorful and they carmelize and turn brown faster.

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Add the Garlic and saute briefly; do not burn or it can turn bitter.

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Here the dough  for the bread has risen

and been punched back down.  Can you see the bits of fresh rosemary?

 

 

 

 

 

 Next a little olive oil on the fingers   will help;  divide the dough in 2010-09-27/TwinLakesChef/9229b0 

half and set aside.  Working with the other half, divide it in 6 pieces. 

Space them out on a baking sheet lined with parchment paper and

gently  shape them into  a circle with your fingertips.  Remember,

this is rustic bread so they don'thave to be perfect.

Spoon the carmelized onion mixture and then for the pretty part . . .

Use red, orange, yellow, and green tomatoes that have been sliced

and drained well on paper towelsA dusting of cayenne pepper to finish.

 

   

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Carmelized onions                          Tomato Slices                              Into the oven

 

Place in a preheated 400 degree oven for 20 minutes. Pull them out and sprinkle the cheeses over them. We used fontina & gorgonzola. They go back into the oven for a few minutes and the cheese is melted.

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We flipped one over to show that they are lightly browned on the bottom.

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Comments and discussion:
Subject Thread Starter Last Reply Replies
Yummy... Sharon Nov 3, 2010 7:18 PM 8

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