Focaccia with Cherry Tomatoes, Pesto, and Mozzarella Cheese Served with green beans and potato salad

1. Bring a pot of salted water to a boil. Add the green beans and cook until tender but still slightly crisp, about 4-5 minutes. Drain and set aside.
2. In the same pot, boil the potatoes with the skin on until fork-tender, about 15-20 minutes. Let them cool slightly, then peel and cut into bite-sized pieces.
3. In a large bowl, combine the potatoes and green beans. Add the basil pesto and pine nuts, then gently mix until well coated.
4. Warm the Focaccia with Cherry Tomatoes, Pesto & Mozzarella cheese in the oven at 180°C (350°F) for 7-9 minutes or until slightly crispy.
5. Serve your Focaccia Lanterna with Cherry Tomatoes, Pesto & Mozzarella cheese alongside the salad for a perfectly balanced meal.

Serving Tip

For an extra crunch, toast the pine nuts in a dry pan for 1-2 minutes before adding them to the salad. 

Enjoy this fresh and flavorful dish, perfect for a light lunch or an Italian-inspired aperitivo!