Name: Stuffed Tomatoes
Ingredients: 1 loaf Focaccia Bread; 4 big boy Tomatoes; 10 slices Fresh Mozzarella Cheese; 1 1/2 cups Fresh Basil Leaves; 1/2 cup Toasted Pine Nuts; 1/2 cup Freshly Grated Parmesan Cheese; 1/4 cup Italian Parsley Leaves; 2 cloves Peeled Garlic; 1/3 cup Extra-Virgin Olive Oil

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

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.