Stuffed Tomatoes


  • 1loaf

    Focaccia Bread

  • 4big boy


  • 10slices

    Fresh Mozzarella Cheese

  • 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
  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.