Fresh Mozzarella Cheese
Fresh Basil Leaves
Toasted Pine Nuts
Freshly Grated Parmesan Cheese
Italian Parsley Leaves
Extra-Virgin Olive Oil
First, the pesto. Combine first 6 ingredients in processor. Blend until herbs are finely chopped.
Add oil and blend to coarse puree.
Season pesto to taste with salt and pepper. Transfer to small bowl.
This can be made a day ahead, just tightly wrap the bowl in plastic chill.
Slice focaccia in half through the middle.
Spread pesto on both sides, then layer mozzarella and tomato slices, respectively, on one half of the loaf.
Top off with your second half of focaccia and cut into rectangles.