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

Preheat your oven to 375°F (190°C). Slice the tomato basil focaccia in half horizontally.

Prepare the Focaccia

Layer the fresh mozzarella, Genoa salami, and prosciutto evenly on the bottom half of the focaccia.

Layer the Ingredients

Sprinkle the shredded mozzarella cheese over the top of the meats.

Top it Off

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.

Bake the Bruschetta

In a bowl, combine the diced tomatoes, minced garlic, and chopped fresh basil. Mix well and season with salt and pepper to taste.

Make Garlic Tomato Bruschetta

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.

kicked-up bruschetta

Recipe information

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