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Focaccia with Baked Ricotta

Source: Outdoor Entertaining
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 4
1 lb ricotta cheese
6 tablespoons olive oil
1 teaspoon paprika
2 onions, thinly sliced
focaccia bread for 4
8 slices prosciutto
8 oz  mushrooms, sliced
12 sun-dried tomatoes
4 slices jarlsberg cheese
basil sprigs for garnish (optional)
Focaccia with Baked Ricotta Recipe at
Preheat oven to 350 degrees F.

Place ricotta on an oiled baking dish. Drizzle with 2 tablespoons of the olive oil, salt, pepper and paprika. Place in oven and bake 25-30 minutes.

Heat 2 tablespoons of the oil in a large pan, add onions and cook until soft. Set aside in a warm place.

Divide focaccia slab into 4 equal pieces, slice horizontally in half and brush each side with a little of the remaining olive oil. Assemble by piling all ingredients onto one side, ending with Jarlsberg cheese. Place under a preheated broiler and broil until cheese melts. Top with the other half and serve immediately, garnished with basil, if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 640
Fat. Total: 39g
Fiber: 4g
Carbohydrates, Total: 47g
Sodium: 1303mg
% Cal. from Fat: 55%
Cholesterol: 58mg
Protein: 28g
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