Ingredients:
1 focaccia
1 small red onion
mozzarella (9oz – 250gr)
pesto a la Genovese (the green stuff)
2 tomatoes
1/2 avocado
fresh basil
Directions:
Chop, chop. Thinly slice the red onion, tomatoes, avocado and mozzarella. Give the basil a chop as well.
I used a pre-baked focaccia. This one had garlic and rosemary and I think a hint of dried tomatoes in it. I’m going to grill it like this, straight out of the wrapping. It’ll cook on the grill.
Open it up and spread a thin layer of green pesto on both sides. I haven’t tried it with pesto rosso yet, but I can already tell that will be mind-blowing as well.
Starting with the mozzarella.
Top the cheese with the tomato slices.
Season with salt, freshly cracked black pepper and basil.
Put the onions right on top of all that.
And last but definitely not least, the avocado. This adds a wonderful creaminess to it all.
Place the other half of the focaccia on top, gently push it down and lightly brush (or spray) it with a little olive oil.
I heated my BGE to 350F (175C). Feel free to use your oven or griddle instead. You don’t want to go too hot or the focaccia will have burned before the cheese has even melted and the bread has properly cooked. Low and slow is what we’re looking for. That and world peace.Place the focaccia on the grill and leave it there for 3 minutes before rotating it 90 degrees to get those restaurant-style grill stripes and give it another 3 minutes. Then flip it over and do the same on the other side of the focaccia. This was the uncooked side still on top. Had a bit of a problem flipping it over with my camera dangling in the way.
I sliced our focaccia in 3 pieces and served it with lots of fresh fruit and salad leaves. It was finger lickin’ good.
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