Rezepte
Focaccia Romana Antipasti
- Focaccia Romana 250 g
- 4 spoons crème fraîche
- 5 slices of Mozzarella
- 4 dried tomatoes
- 3 cherry tomatoes
- Basil
- 2 slices of Parma ham
- Parmeggiano cheese flakes
- Ruccola
- 1 spoon pine nuts
- Crema di Balsamcio
- Smoothen the crème fraîche with some water so that it's easier to handle and spread it on the defrosted focaccia romana.
- Cut the dried tomaties in thin stripes and put them, the mozzarella and the cherry tomatoes on top of the crème fraîche.
- Bake the focaccia romana for about 4 minutes at 230°C until the mozzarella melts becomes slightly browned.
- At last top off the focaccia: chop the basil, pull apart the Parma ham and put both on the focaccia romana. Add the Parmeggiano . Before putting on top gently pull apart the ruccola so that it is easier to eat. Finally add some crema di balsamico and put the pine nuts on top.
