Parmesan Breads with Tomato and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties. Ingredients:
8 1/4-inch-thick slices ripe tomato |
1 tablespoon olive oil |
2 medium-size red onions, thinly sliced (about 3 cups) |
1 tablespoon balsamic vinegar |
2 teaspoons chopped fresh thyme |
1 1-pound loaf enriched frozen white bread dough, thawed |
1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces) |
1/4 teaspoon dried crushed red pepper, minced |
Directions:
1. Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and sauté until very soft, about 15 minutes. Add vinegar and thyme. Sauté until liquid is absorbed, about 2 minutes. Remove from heat.
3. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure. Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely.
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