| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Plum tomato |
| 3 |
tb |
Black olive paste |
| 1/4 |
c |
Chopped fresh basil leaves |
| 1 |
lb |
Fresh mozzarella |
| 4 |
c |
Trimmed arugula |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
|
Parmesan Focaccia |
| 1/2 |
lb |
Thinly sliced prosciutto |
INSTRUCTIONS
Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and
basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl
toss with oil and salt and pepper to taste.
Halve focaccia horizontally and spread bottom half with olive mixture. Top
olive mixture with mozzarella, prosciutto, arugula, and remaining focaccia
half. Press focaccia gently and cut lengthwise in half and crosswise into
thirds to make 6 sandwiches. Cut sandwiches diagonally in half and wrap
tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
Makes 6 sandwiches.
Gourmet July 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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