3 cups thinly sliced vidalia onions
2 tablespoons golden raisins
⅛ teaspoon salt
⅛ teaspoon pepper
1 (16- to 20-inch long) baguette
4 ounces ricotta cheese
¼ cup grated parmesan cheese
1 cup arugula or spinach leaves
½ cup eggplant spread divided
4 Peloponnese Flame Roasted Sweet Peppers, drained and sliced
2 teaspoons Peloponnese Kalamata Olive Spread
2 tablespoons light olive oil
1½ tablespoons balsamic vinegar
In large nonstick skillet, cook onions in oil over low heat, stirring frequently, 15–20 minutes or until softened, tender and golden.
Remove from heat. Stir in raisins, vinegar, salt and black pepper. Let cool.
Slice baguette into 4 equal pieces; split each piece in half horizontally.
In bowl, stir together ricotta cheese, Parmesan cheese and olive spread. Spread bottoms of each baguette with ricotta mixture and 1 tablespoon eggplant spread.
Spread cooled onion jam evenly over eggplant spread. Top with roasted peppers and arugula. Spread top halves of baguette with remaining eggplant spread; cover with baguette tops.