Focaccia Appetizer

Serves 8 or more


  • 1 focaccia
  • 2 cups cherry tomatoes, sliced in half (Multiple colors are preferred.)
  • 8 ounces fresh mozzarella, dicedinch cubes
  • 2 ounces extra virgin olive oil
  • Salt and pepper to taste
  • 10 leaves fresh basil, sliced thin (chiffonade)
  • 1/4 pound prosciutto, thinly sliced
  • Shaved Parmigiano Reggiano cheese
  • Drizzle of balsamic vinegar glaze, store-bought or make your own*


  1. Preheat the oven to 450°F.
  2. Toss the cherry tomatoes, mozzarella, and olive oil in a bowl and season with salt & pepper.
  3. Spread evenly over the focaccia bread and bake in oven for 5 to 8 minutes, until cheese is slightly melted. Spread the prosciutto slices evenly over the top of the focaccia.
  4. Move warm bread to a cutting board and cut in desired serving size pieces. Without separating the pieces, sprinkle with basil and shaved Parmigiano. Drizzle with the balsamic glaze. Serve warm.
  6. Pour 1 bottle, about 17 ounces, balsamic vinegar into a saucepan and bring to a boil; lower heat to medium and stir in 2 tablespoons honey and 1/4 teaspoon salt; cook, stirring often, until the mixture reduces and looks syrupy. When cool transfer to jar. Keep in cool place; do not refrigerate. Use as needed.

This recipe was featured on Season 29 - Episode 2918.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.