RECIPE FROM "SANDY'S
Easy Foccia Bread Wedges
Contributed by Doree Donley
3 medium onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional
In a large skillet cook and stir onions and pepper over medium-high heat in hot oil, uncovered, for 7 minutes or until onions turn brown. Remove onions; set aside.
Add beans to skillet; cook for 1 minute. Add the wine or broth and thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes or until liquid is reduced by half.
Mash beans slightly.
Spread bread shells with bean mixture; top with onions.
Bake in a 450 degree oven for 10 minutes. Cut into wedges.
Garnish with red pepper and marjoram.