Name: Pesto Tomato and Mozzarella Focaccia
Ingredients: 1 tb Prepared pesto; 1 (6-to 7-inch) prepared; Focaccia; 1 Small tomato, thinly sliced; 2 oz Thinly sliced mozzarella; Cheese (about 3 slices); Salt and pepper

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads	2	Servings

INGREDIENTS

1	tb	Prepared pesto
1		(6-to 7-inch) prepared
		Focaccia
1		Small tomato, thinly sliced
2	oz	Thinly sliced mozzarella
		Cheese (about 3 slices)
		Salt and pepper

INSTRUCTIONS

Spread pesto over focaccia.  Arrange tomato slices over pesto. Top with
cheese slices. Sprinkle lightly with salt and pepper. Place on baking
sheet.  Bake at 400 degrees until cheese melts and bread is hot, 6 to 10
minutes.  Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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