Grilled Tomato Focaccia Flatbread

Ingredients

Yield:

4 portions

• • 1 piece focaccia bread
  • 200 gms bocconcinni cheese
  • 200 gms heirloom tomatoes, diced
  • 1 avocado, diced
  • 2 tbsp red onion, fine chopped
  • 2 tablespoons white wine vinegar
  • 1 tbsp olive oil
  • Kosher Salt
  • Black Pepper
  • 4 white anchovies

• Pumpkin Basil Pesto

  • 1/2 cup raw pumpkin seeds
  • 1 cup fresh basil
  • 3 tablespoons lime juice
  • 2 cloves fresh garlic
  • 2 tablespoons olive oil

Preparation

Difficulty:

Easy

Time:

15 MinutesPrep time

Total Time:

25 Minutes

1. Pumpkin Seed Pesto

   1. Lightly toast pumpkin seeds and grind until they stick to the walls of the food processor
   2. Add remaining ingredients; keep at room temperature

2. Focaccia preparation

   1. Turn on barbeque
   2. Lightly spread pumpkin seed pesto onto the focaccia bread
   3. Place focaccia bread onto the grill
   4. Place sliced bocconcinni cheese on top of the bread while grilling, allow to melt slightly

3. Tomato Salsa

   1. In a separate bowl, mix the remaining ingredients and season with salt and pepper
   2. Let sit for 10 minutes and strain out some of the excess liquid
   3. Scoop tomato salsa on top of the grilled focaccia
   4. Serve!