Focaccia brochette with coppa di parma and lettuce
How to make Focaccia brochette with coppa di parma and lettuce
Defrost the Focaccia Classica and place it under a grill for 2 to 4 minutes.
Let the Focaccia Classica cool down, then cut it in half lengthways and top with the RISSO® Yogorette Coppa di Parma, tomato slices, slices of goat's cheese, lettuce and the citrus tapenade. Cut the focaccia into small slices, insert a skewer into various pieces of filled focaccia and serve as finger food.
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