A thick slab of olive-oil focaccia filled with mozzarella, tomato, roasted peppers, rocket and basil. This pesto version is finished with pine nuts and parmesan cheese. Ready in about 15 minutes.
Prep 10 min Cook 5 min Serves 2 Easy
Ingredients
🍅Tomato2, sliced
🧀Mozzarella Cheese200 g, sliced
🫙Olive Oil2 tbsp
🥬Rocket1 cup
🫙Pine Nuts2 tbsp
🍞Bread1 focaccia slab
🥬Roasted Red Peppers1/2 cup
Optional extras
🌿Fresh Basila handful
🧀Parmesan Cheese1/4 cup
🫙Balsamic Vinegar1 tbsp
Instructions
1
Split the focaccia horizontally and warm it in the oven for 5 minutes.
2
Drizzle the cut sides with olive oil and balsamic.
3
Layer mozzarella, tomato, peppers, rocket and basil; season.
4
Close, press gently and cut into portions.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
