Herbed Focaccia with Caramelized Apples, Prosciutto & Bocconcini

Monday, March 16, 2015

Exciting news!

I was chosen along with five other food bloggers to participate in Melt Magazine's Blogger Challenge to use my imagination and culinary chops to create a delicious appetizer recipe using Tre Stelle Bocconcini as the main ingredient.

The spring-inspired dish I choose to make is light and refreshing with a mixture of sweet and savoury. Perfect for an afternoon picnic or sipping white wine by the water, this dish will make you wanting more! I know I can't wait to make it again.

To view the full recipe, scroll down:

Herbed Focaccia with Caramelized Apples, Prosciutto & Bocconcini

Herbed Focaccia with Caramelized Apples, Prosciutto & Bocconcini 

Serves 6 - 10.


2 sweet apples, peeled, cored and thinly sliced
1 tbsp 15 mL lemon juice
2 tbsp 30 mL unsalted butter
3 tbsp 45 mL brown sugar
1 tbsp 15 mL lemon juice
1 tbsp 15 mL honey
3 sliced prosciutto, cut lengthwise into thin strips
1 focaccia bread
8 Tre Stelle® Bocconcini Medallions,drained
2 tbsp 30 mL fresh mint, thinly chopped


Preheat oven to 300ºF (150ºC).

In a medium bowl, toss apple slices with lemon juice; set aside. In a large skillet add butter and brown sugar; cook over low heat until sugar dissolves and mixture is bubbly - approximately 1-2 minutes. Increase heat to medium; add apples and cook for approximately 10 minutes, stir constantly. Remove from heat and set aside.

Place focaccia onto a baking sheet. Drizzle with honey and randomly place caramelized apples and Bocconcini medallions onto top. Place prosciutto slices in between Bocconcini medallions. Bake for 5-6 minutes or until focaccia is warm to touch. Remove from oven and sprinkle with mint. Slice and serve.

For more cheesy goodness, visit www.trestelle.ca


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