Carlene got hungry while she was working in the store last night, so she whipped up a focaccia pizza using some items we had on hand here. It was fabulous! Half a loaf of bread made eight good-sized pieces – enough for all four of us to go home thinking we didn’t need to have dinner!Ingredients:
One baked herb focaccia loaf, split laterally
Tomato paste
Olive oil
La Piana Basil Pesto
La Piana Grilled Eggplant
Fresh tomato, sliced
Cucina Viva Mozzarella
Preparation:
Drizzle olive oil over cut side of focaccia, then spread a layer of tomato paste over all. (Any of the tomato tapenades we have in stock would also work well for this.) Arrange grilled eggplant on the tomato paste base, then spoon on pesto evenly. Distribute sliced tomatoes, then top with fresh mozzarella. Bake at 375°F until the cheese softens, then slice and serve. If you’d like to add meat, try some of our Busseto prosciutto or Molinari pepperoni. Buon appetito!
Fresh basil and tomatoes are beginning to appear at farmers markets, and Grapevine Cottage just received its first order of fresh Mozzarella cheese made in Wisconsin for Cucina Viva.
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