---

When I planned this focaccia stuffed with a sort of Caprese salad, I tought to use thai basil. But when I went to the balcony I found out that the last thai basil leaves are too tiny and doesn't look good.
So I harvested some fresh arugula and a tiny, tender celery stalk, and I must say that maybe this solution was better then the original idea.

Caprese Focaccia

Ingredienti:
Serves two:
one focaccia
1 tomato
4 Parma ham slices
150g mozzarella
20-30 arugula (rocket) leaves
1 celery stalk

Preparazione:
Cut open the focaccia, and cover the bottom portion with sliced mozzarella. Grill-bake it open for five minutes.

---

Remove from the oven and cover the melted mozzarella with tomato slices.
Add Parma ham, arugula and coarsely minced celery.

---

This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
If you have posted a recipe of a soup, salad or sandwich, join Souper Sundays!

---

One year ago:

Stir-fried Spaghetti with Shishito

---

You may be interested in...

Recipe: Eggless Omelette Sandwich Souper Sundays In these days my partner is away and I'm cooking for myself alone (my child still eat baby's food). I mus...

Recipe: Causa, a rainbow purée Weekend Wokking Causa is a peruvian recipe, that uses local potatoes that can be mashed into colourful puree: red, purple...