Kicked-up Bruschetta Recipe
Fresh mozzarella, Genoa salami, and prosciutto stuffed in a tomato basil focaccia, topped with mozzarella cheese and baked until golden brown, finished with a garlic and fresh basil tomato bruschetta, shaved Parmesan, and a drizzle of our balsamic reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Cheeses & Meats
Toppings
Method
Preparation
- 1
Prepare the Focaccia
Preheat your oven to 375°F (190°C). Slice the tomato basil focaccia in half horizontally.
- 2
Layer the Ingredients
Layer the fresh mozzarella, Genoa salami, and prosciutto evenly on the bottom half of the focaccia.
- 3
Top it Off
Sprinkle the shredded mozzarella cheese over the top of the meats.
Baking
- 4
Bake the Bruschetta
Place the assembled focaccia on a baking sheet and bake for about 15-20 minutes, or until the cheese is melted and the focaccia is golden brown.
Bruschetta Topping
- 5
Make Garlic Tomato Bruschetta
In a bowl, combine the diced tomatoes, minced garlic, and chopped fresh basil. Mix well and season with salt and pepper to taste.
Serving
- 6
Finish and Serve
Once the focaccia is out of the oven, remove the top half, spoon the tomato bruschetta mixture on top, sprinkle with shaved Parmesan, and drizzle with balsamic reduction. Replace the top and slice to serve.
