Crostini Focaccia

10 servings

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Crostini Focaccia Ingredients

1 Sun dried tomato focaccia	Extra virgin olive oil; for
1 Herb focaccia

Instructions for Crostini Focaccia

MMMMM------------------MEDITERRANEAN VEGETABLES----------------------- 2 Mixed peppers; deseeded and -sliced 125 g Aubergine; chopped, salted, ; rinsed and dried ; (4oz) 1 Courgette; sliced 25 g Pinenut kernels; (1oz) Salt and freshly ground -black pepper Sun dried tomato pate; for -spreading 1 100 gram pac italian -mozzarella di bufala; -chopped Fresh parmesan cheese -shavings; to sprinkle 2 tb Freshly shredded basil 1 Sprig fresh basil to garnishMMMMM--------------------DOLCELATTE ANTIPASTO------------------------- Black olive pate; for -spreading 1/2 kg Italian dolcelatte cheese; -sliced (1lb) 250 g Antipasto mixed wild -mushrooms; drained (8oz) 250 g Antipasto artichokes; -drained (8oz) 125 g Pitted black olives; (4oz) 4 Plum tomatoes; sliced Oregano leaves and sprigs of -oregano to ; garnish 1. Cut each bread into approximately 10 thick slices. 2. For the Mediterranean vegetables: mix the vegetables and pinenuts with a little olive oil and seasoning. Spread on a baking sheet and grill for 8-10 minutes stirring occasionally. 3. Dolcelatte Antipasto: Lightly toast the sun dried tomato focaccia and spread with the black olive pate. Arrange the remaining ingredients on top. Drizzle with olive oil and sprinkle with seasoning. Garnish with oregano. 4. Lightly toast the herb focaccia and spread with the sun dried tomato pate and arrange the vegetables on top. Top with mozzarella and grill. Drizzle with olive oil and sprinkle with parmesan, seasoning and shredded basil. Garnish with sprigs of basil. Converted by MC_Buster. NOTES : A delicious snack or lunch or light supper served with a leafy salad. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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