Coppa Focaccia Toast with Zhug
Servings 4
Ingredients
Zhug
- ½ cup packed parsley leaves
- ½ cup packed basil leaves
- 2 tablespoons fresh mint
- 1 garlic clove
- 1 jalapeno seeds and stem removed, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon cardamom
- juice of ½ lemon
- ½ cup olive oil
- salt and pepper
Honey ricotta
- 1 cup whole milk ricotta
- 2 tablespoons honey
Remaining ingredients
- 4 slices focaccia bread
- 1 tablespoon olive oil
- 1 garlic clove
- 6 ounces thinly sliced coppa
- ½ cup sliced sun-dried tomatoes
- ¼ cup toasted pine nuts
- Maldon salt and freshly cracked pepper for finishing
Instructions
- Preheat oven to 400 degrees F.
- Make zhug. Combine all ingredients in a blender including parsley, basil, mint, garlic, jalapeno, cumin, coriander, cardamom, lemon juice, and olive oil. Puree until smooth. Season with salt and pepper and set aside.
- Combine ricotta and honey and whisk until well combined.
- Cut focaccia bread in half vertically and into 4 pieces. Brush 1 tablespoon oil on the open cut side. Toast in the oven for 3-4 minutes or until golden brown. Remove from the oven and rub garlic clove on cut side.
- Spread honey ricotta on toast and lay sliced coppa on top. Drizzle zhug and top with sun-dried tomatoes and pine nuts. Finish with a sprinkle of Maldon salt and freshly cracked pepper.
Notes
Both the zhug and honey ricotta can be made up to 3 days in advance.