Formaggio E Pane Recipe

Time30m

Serves4

Shaved Aged Imported Parmigiano-Reggiano Cheese, Mixed Olives and Arugula served with Grilled Focaccia Bread

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Ingredients

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1
Shave the Cheese
Using a cheese slicer or a sharp knife, shave the Parmigiano-Reggiano cheese into thin slices and set aside.
2
Prepare the Olives
If using whole olives, pit them if necessary, and then roughly chop or leave them whole as desired. Place them in a serving bowl.
3
Wash the Arugula
Rinse the arugula leaves under cold water and spin dry using a salad spinner. Place in a bowl and set aside.

4
Preheat the Grill
Preheat your grill or grill pan over medium heat.
5
Prepare the Bread
Slice the focaccia bread into thick pieces. Brush each side with olive oil and sprinkle with sea salt.
6
Grill the Focaccia
Place the bread slices on the grill and cook for about 2-3 minutes on each side or until golden brown and crispy. Remove from the grill.

7
Combine Ingredients
On a large serving platter, arrange the shaved Parmigiano-Reggiano, mixed olives, and arugula.
8
Serve with Focaccia
Serve the grilled focaccia bread on the side for dipping and enjoying with the cheese, olives, and arugula.