Buon appetito!
Focaccia bites with green and red pesto
Made by Winnie Verswijvel
Credits: Winnie Verswijvel
Ingredients
4 persons
- 1600 gram focaccia
- 12 tablespoons ELVEA green pesto
- 12 tablespoons ELVEA red pesto
- 32 pieces of green asparagus tips
- 16 tablespoons ricotta
- 4 handfuls of fresh basil
- 4 lemons, the zest
- 4 balls of burrata
- 16 slices of Parma ham
- 4 tablespoons pine nuts, toasted
- black pepper
Preparation
-
1
Preheat the oven to 200 °C. Cut the focaccia horizontally in half so you get two large halves.
-
2
Spread one half with the ELVEA green pesto and the other half with the ELVEA red pesto. Distribute the asparagus tips over the green half.
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3
Bake both halves in the oven for 10 to 15 minutes until the focaccia is crispy and the asparagus is just tender.
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4
Finish the green half with dots of ricotta, fresh basil, lemon zest, a few drops of extra virgin olive oil, and black pepper.
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5
Top the red half with burrata, Parma ham, toasted pine nuts, and black pepper. Cut both focaccia halves into bite-sized pieces.
Buon appetito!
