Stuffed Tomatoes

Ingredients

  • 1loaf


    Focaccia Bread

  • 4big boy


    Tomatoes

  • 10slices


    Fresh Mozzarella Cheese
Pesto

  • 1 1/2cups


    Fresh Basil Leaves

  • 1/2cup


    Toasted Pine Nuts

  • 1/2cup


    Freshly Grated Parmesan Cheese

  • 1/4cup


    Italian Parsley Leaves

  • 2cloves


    Peeled Garlic

  • 1/3cup


    Extra-Virgin Olive Oil
Instructions
  1. First, the pesto. Combine first 6 ingredients in processor. Blend until herbs are finely chopped.
  2. Add oil and blend to coarse puree.
  3. Season pesto to taste with salt and pepper. Transfer to small bowl.
  4. This can be made a day ahead, just tightly wrap the bowl in plastic chill.
  5. Slice focaccia in half through the middle.
  6. Spread pesto on both sides, then layer mozzarella and tomato slices, respectively, on one half of the loaf.
  7. Top off with your second half of focaccia and cut into rectangles.