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Focaccia Appetizer

Serves 8 or more


1 focaccia

2 cups cherry tomatoes, sliced in half (Multiple colors are preferred.)

8 ounces fresh mozzarella, diced 1/4 inch 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*


Preheat the oven to 450°F.

Toss the cherry tomatoes, mozzarella, and olive oil in a bowl and season with salt & pepper.

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.

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.

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 is featured on show 2918 – Focaccia Savory and Sweet.


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