1 loaf Rosemary Focaccia Bread
5 whole Plum Tomatoes, Ripe
1 pound Fresh Mozzarella, Sliced And Quartered
2 bunches Fresh Basil Leaves
1 jar (about 7 Oz. Jar) Pesto Or Homemade
Toothpicks, To Secure Sandwiches
To start, I made one loaf of focaccia but I used a rectangular stone instead of a round one. You can use store-bought as well. Slice the bread into strips about 2 inches wide. Cut these into 2-inch squares. Slice each square open as if to fillet the square. Layer the inside of the bread with a bit of pesto sauce, a slice of fresh plum tomato , a slice of fresh mozzarella, and a fresh basil leaf. Secure each sandwich with a toothpick. Serve on a platter and use a few fresh basil leaves for garnish.