Recipe for Crostini Focaccia 
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Yield:
10 servings
Ingredients:
Amount Ingredient
1 x Sun dried tomato focaccia
1 x Herb focaccia
Extra virgin olive oil, for frying
----------------- MEDITERRANEAN VEGETABLES ----------------
2 x Mixed peppers, deseeded and sliced
125 gm Aubergine, chopped, salted, rinsed and dried (4oz)
1 x Courgette, sliced
25 gm Pinenut kernels, (1oz)
Salt and freshly ground black pepper
Sun dried tomato pate, for spreading
1 x 100 gram pac italian mozzarella di bufala chopped
Fresh parmesan cheese shavings, to sprinkle
2 tbl Freshly shredded basil
1 sprg fresh basil to garnish
----------------- DOLCELATTE ANTIPASTO ----------------
Black olive pate, for spreading
1/2 kg Italian dolcelatte cheese, sliced (1lb)
250 gm Antipasto mixed wild mushrooms, drained (8oz)
250 gm Antipasto artichokes, drained (8oz)
125 gm Pitted black olives, (4oz)
4 x Plum tomatoes, sliced
Instructions:
Instructions: 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.

NOTES : A delicious snack or lunch or light supper served with a leafy salad.

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