Focaccia brochette with coppa di parma and lettuce
Cooking Time
25 mins
Serving Suggestion
1 person
Difficulty
Allergy information
How to make Focaccia brochette with coppa di parma and lettuce
1
Defrost the Focaccia Classica and place it under a grill for 2 to 4 minutes.
2
Let the Focaccia Classica cool down, then cut it in half lengthways and top with the RISSO® Yogorette Coppa di Parma, tomato slices, slices of goat's cheese, lettuce and the citrus tapenade. Cut the focaccia into small slices, insert a skewer into various pieces of filled focaccia and serve as finger food.
Other Ingredients
Coppa di parma
Slices of goat's cheese
Citrus tapenade
Lettuce mix (depending on the season)
Tomato