Tomato and Mushroom Focaccia

By Shelly17

Serve this Italian bread as an appetizer or as a side dish with a large tossed salad.

Ingredients

• 1 tablespoon olive oil
• 6 oz crimini mushrooms, sliced
• 1 focaccia bread (10 to 12 inch)
• 1 cup shredded mozzarella cheese (4 oz)
• 1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
• 2 to 3 tablespoons chopped fresh basil leaves

Details

Adapted from muirglen.com

Preparation

Step 1

1. Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Cook mushrooms in oil 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.

2. On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.

3. Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Tip: Look for focaccia, a flat Italian bread, in the bakery section. Choose a plain focaccia or one flavored with garlic or Parmesan.