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Yield:
10 servings
Ingredients:
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. Email this Recipe:
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