Focaccia with Pesto Barilla alla Genovese, stracciatella, sundried tomatoes and grilled courgettes
Focaccia with Pesto Barilla alla Genovese, stracciatella, sundried tomatoes and grilled courgettes
25 minutes total
Warm focaccia is slathered with Pesto Barilla alla Genovese, before being topped with stracciatella cheese and sundried tomatoes – the creaminess of the pesto and cheese, being balanced with the acidity and depth of flavour of the tomatoes. Cut into slices to share or have one piece as a light lunch.
Ingredients
Serves 2
| 1 large/2 small | Courgettes, cut into lengthways into strips |
| 2 tbsp | Extra virgin olive oil |
| Sea salt and freshly ground black pepper | |
| 2 slices | Focaccia |
| 1 jar (190g) | Pesto Barilla alla Genovese |
| 100g | Stracciatella cheese |
| 60g | Sundried tomatoes in oil, drained |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat the oven to 200°C, fan 180°C, gas mark 4.
Step 2
Place the focaccia onto a tray and heat in the oven for 5-7 minutes until hot through.
Step 3
Meanwhile, toss the courgette with the olive oil, salt and black pepper.
Step 4
Heat a griddle pan until hot, then add the courgettes in batches and cook on each side until charred and tender.
Step 5
Cut the warmed focaccia in half horizontally.
Step 6
Spread a generous layer of Pesto Barilla alla Genovese on the bottom half of the focaccia.
Step 7
Top with the courgettes, spoonfuls of stracciatella and sundried tomatoes.
Step 8
Place the top half of the focaccia back on or leave it open-faced if you prefer. Serve straightaway.