Baked Stuffed Focaccia
recipe
Baked Stuffed Focaccia
No commentsIngredients
- 2 tbsp pine nuts
- 1 focaccia (plain, with sundried tomatoes, or any other flavour)
- 250g fresh ricotta cheese
- 2 tbsp red pesto
- 2 tbsp freshly chopped flat-leaf parsley
- salt and freshly ground black pepper
- salad leaves, to serve
Serves:
4
Preparation:
10
Cook Time:
10
Total Time:
20min
Directions
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- Preheat the oven to //gas mark Heat a small frying pan. Cook the pine nuts for minutes in the pan until browned and fragrant.
- Carefully cut the top from the focaccia and place the bottom of the loaf on a baking sheet. Beat the ricotta with the pesto, parsley and seasoning. Stir in the pine nuts. Spoon the mixture into the bread, then replace the top.
- Bake in the centre of the oven for minutes. Leave to stand for minutes. Cut into quarters and serve with salad leaves.
Source: Tesco
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