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1
Mix cheese and 4 teaspoons peel in small bowl.
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2
Season with salt and pepper.
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3
(Can be made 1 day ahead.
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4
Cover and chill.)
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5
Prepare barbecue (medium-high heat).
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6
Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish.
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7
Season dressing with salt and pepper.
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8
Add onions; turn to coat.
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9
Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes.
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10
Return onions to dressing in dish; turn to coat.
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11
Set aside.
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12
Brush remaining 3 tablespoons oil over bread.
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13
Grill until bread is golden, about 2 minutes per side.
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14
Spread cheese mixture over warm bread.
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15
Add arugula to dressing; toss to coat.
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16
Top cheese bread with arugula, onions and olives.
