Recipe: Caprese focaccia with arugula

Sandwiches and bruschetta with herbs

November 05, 2009

When 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

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

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

Preparing focaccia

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

One year ago:

Stir-fried spaghetti with Shishito

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

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Comments

Author: DebinHawaii (URL) 08/11/2009 Fun way to change up a caprese salad--love that you made it into a sandwich! Thanks for sending it to Souper Sundays.

Author: DebinHawaii (URL)

08/11/2009

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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Recipe: Caprese focaccia with arugula

Caprese focaccia with arugula

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