Ingredients
Portions 2
1
Lanterna Genoese Focaccia
100
grams
Gorgonzola cheese
2
medium onions, thinly sliced
200
grams
cherry tomatoes, halved
40
grams
walnuts, roughly chopped
A few fresh basil leaves
2
tbsp
extra virgin olive oil
1
tsp
mixed aromatic herbs (thyme, oregano, or rosemary)
1
tbsp
brown sugar
1
tbsp
balsamic vinegar
Salt & pepper to taste
Preparation
- Roast the cherry tomatoes: preheat the oven to 180°C (350°F). Place the halved cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and aromatic herbs, and roast for 15-20 minutes until caramelized and slightly wrinkled.
- Caramelize the onions: in a pan, heat 1 tbsp of olive oil over low heat. Add the sliced onions and cook for 10 minutes, stirring occasionally. Sprinkle with brown sugar and let it melt, then deglaze with balsamic vinegar. Continue cooking for another 5 minutes until the onions are soft and golden brown. Season with salt and pepper to taste.
- Warm the Focaccia: heat the Lanterna Genoese Focaccia in the oven at 200/210°C (392/410°F) for 7-8 minutes minutes until lightly crispy.
- Assemble the focaccia: using a spoon, shape small quenelles of Gorgonzola cheese and place them evenly over the warm focaccia.
- Sprinkle the caramelized onions on top, then add the roasted cherry tomatoes.
- Finish with fresh basil leaves and chopped walnuts for an extra crunch and serve immediately.
Serving Tip
Perfect for a gourmet focaccia for my family time. Serve with a light mixed salad and a glass of full-bodied red wine for a cozy and delicious meal.