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Focaccia with mozzarella and San Daniele ham (Kumato Délice)

Den Berk Délice

Den Berk Délice

lunch

20

minus

Recipe for

2

person

persons

20

minutes

For the pesto

2 jars of basil

1 clove of garlic

60 g parmesan cheese

40 g pine nuts

1 dl olive oil

For the focaccia

4 Kumato Délice tomatoes

100 g arugula

1 focaccia

120 g San Daniele ham

2 scoops of buffalo mozzarella

Olive oil

Pepper

Salt

Coarse sea salt

Roadmap

Preheat the oven to 170 °C.
Put the basil leaves in a blender along with the parmesan cheese broken into pieces, the peeled clove of garlic, 1 dl olive oil, the (preferably roasted) pine nuts and some salt and pepper.
Cut the focaccia in half lengthwise into 2 equal thin halves. Drizzle with olive oil and coarse sea salt and bake for 8 minutes in a preheated oven at 170°C. That way it is nice and crispy on the outside, but still remains a bit soft on the inside.
Spread each half of the bread with the pesto.
Slice the buffalo mozzarella and Kumato Délice tomatoes and arrange them on the focaccia, overlapping slightly.
Season with salt and pepper, spread the San Daniele ham over each half.
Top with arugula and a little olive oil.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

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Ingredients

for

2

persons

person

For the pesto

2 jars of basil

1 clove of garlic

60 g parmesan cheese

40 g pine nuts

1 dl olive oil

For the focaccia

4 Kumato Délice tomatoes

100 g arugula

1 focaccia

120 g San Daniele ham

2 scoops of buffalo mozzarella

Olive oil

Pepper

Salt

Coarse sea salt

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A croque-monsieur, but the fancy Italian version of it. We can't get a better description of this recipe than that, because it says exactly what it is. Just try saying no to a combination of focaccia, mozzarella and ham. Especially when we include our own tomatoes.

Preparation

20

minus

Preheat the oven to 170 °C.
Put the basil leaves in a blender along with the parmesan cheese broken into pieces, the peeled clove of garlic, 1 dl olive oil, the (preferably roasted) pine nuts and some salt and pepper.
Cut the focaccia in half lengthwise into 2 equal thin halves. Drizzle with olive oil and coarse sea salt and bake for 8 minutes in a preheated oven at 170°C. That way it is nice and crispy on the outside, but still remains a bit soft on the inside.
Spread each half of the bread with the pesto.
Slice the buffalo mozzarella and Kumato Délice tomatoes and arrange them on the focaccia, overlapping slightly.
Season with salt and pepper, spread the San Daniele ham over each half.
Top with arugula and a little olive oil.

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Preheat the oven to 170 °C.
Put the basil leaves in a blender along with the parmesan cheese broken into pieces, the peeled clove of garlic, 1 dl olive oil, the (preferably roasted) pine nuts and some salt and pepper.
Cut the focaccia in half lengthwise into 2 equal thin halves. Drizzle with olive oil and coarse sea salt and bake for 8 minutes in a preheated oven at 170°C. That way it is nice and crispy on the outside, but still remains a bit soft on the inside.
Spread each half of the bread with the pesto.
Slice the buffalo mozzarella and Kumato Délice tomatoes and arrange them on the focaccia, overlapping slightly.
Season with salt and pepper, spread the San Daniele ham over each half.
Top with arugula and a little olive oil.

Recipe for

2

person

persons

20

minutes

For the pesto

2 jars of basil

1 clove of garlic

60 g parmesan cheese

40 g pine nuts

1 dl olive oil

For the focaccia

4 Kumato Délice tomatoes

100 g arugula

1 focaccia

120 g San Daniele ham

2 scoops of buffalo mozzarella

Olive oil

Pepper

Salt

Coarse sea salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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