Recipe: Caprese focaccia with arugula

Sandwiches and bruschetta with herbs
November 05, 2009

RocketWhen I planned this focaccia stuffed with a sort of Caprese salad, I tought to use thai basil. But when I went to the balcony I found out that the last thai basil leaves are too tiny and doesn't look good.
So I harvested some fresh arugula and a tiny, tender celery stalk, and I must say that maybe this solution was better then the original idea.

Caprese focaccia with arugula

Caprese focaccia with arugula

Serves two:
one focaccia
1 tomato
4 Parma ham slices
150g mozzarella
20-30 arugula (rocket) leaves
1 celery stalk

Cut open the focaccia, and cover the bottom portion with sliced mozzarella. Grill-bake it open for five minutes.

Preparing focacciaRemove from the oven and cover the melted mozzarella with tomato slices.
Add Parma ham, arugula and coarsely minced celery.

ShishitoOne year ago:

Stir-fried spaghetti with Shishito

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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Author: DebinHawaii (URL)

Fun way to change up a caprese salad--love that you made it into a sandwich! Thanks for sending it to Souper Sundays.

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