Ingredients
Portions 2
1
Lanterna Genoese Focaccia
150
grams
cream cheese
150
grams
ham
80
grams
dried tomatoes
1
medium eggplant, sliced and grilled
1
tbsp
extra virgin olive oil
Salt & black pepper to taste
Preparation
- Slice the eggplant, brush with olive oil, and grill over medium-high heat for 3-4 minutes per side until tender and slightly charred. Season with salt and pepper and set aside.
- Meanwhile, warm the Lanterna Genoese Focaccia in the oven at 200/210°C (392/410°F) for 7-8 minutes, then slice into portions.
- Spread cream cheese on each focaccia slice, then layer with prosciutto cotto and grilled eggplant. Close the sandwiches and press lightly.
- Arrange on a plate and serve with dried tomatoes and extra grilled eggplant for a flavorful, well-balanced meal.
Serving Tip
A versatile and flavorful trio, perfect for a shared meal or a casual weekend lunch. Pair with a fresh salad or a light sparkling drink!