PICNIC PIZZA BREAD (Tangerine Fig Balsamic Finishing Sauce)


1 loaf of ciabatta bread
5 tablespoons olive oil
4 tablespoons E&V Tangerine Fig Balsamic Finishing Sauce
1 medium onion, sliced thin
3 ounces crumbled blue cheese
6 ounces crumbled feta cheese
6 slices prosciutto, sliced into thin strips
3 tablespoons fresh basil, chopped

Cooking & Preparation Instructions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat and cook onion rings until caramelized, remove from heat and set aside. Place oven rack in center of oven and preheat broiler. Slice ciabatta loaf in half length wise. Whisk together 4 tablespoons olive oil and E&V Tangerine Fig Balsamic Finishing Sauce until blended, brush both sides of loaf with mixture. Layer caramelized onions, blue cheese, goat cheese and prosciutto slices on bread. Place bread loaves under broiler, cook until cheese is melted and bread is toasted around the edges, about 3 minutes (keeping a close eye on pizza so not to burn). Remove from oven and top with fresh chopped basil. Cut each loaf into 6 slices and serve warm. Yields 12 pieces.

Tressa's Tip: Add fresh tomatoes. If you don't like blue cheese use mozzarella.

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