Hors 'deouvre or Entree: Foccacia Gets The Caprese Treatment

That’s right:  it could be an hors ‘deouvre or an entree, and you could call it anything you wish, because the fact is that although I have created this recipe, I have not christened it!

So, how do you make it, you ask?  Well, you get yourself a great Foccacia flatbread— mine is made by my local bakery with rosemary and sea-salt.  Slice through the bread and put the cut-side face up.  Drizzle extra-virgin olive oil on the airy insides of the foccacia.  Next crumble the best quality of Goat Cheese or Chevre onto the bread, then slice up your tomatoes (from your own garden are best, by the way), a little more Chevre (made in USA, this one) please, and finally, the piece de resistancefresh basil from your garden.

Bake in a preheated oven at 400 Fahrenheit for 15 minutes, remove, serve on a quarter-plate with fork and knife, and voila, you are a goddess!  Seriously!  See for yourself what I mean!

Basil

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