Stuffed Focaccia With Roasted Pepper Vinaigrette

Stuffed Focaccia With Roasted Pepper Vinaigrette
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  • 1 (3-ounce) log goat cheese, crumbled
  • 3 cups mixed baby lettuces
  • ½ pint grape or cherry tomatoes, halved
  • 1 (9-inch) round loaf focaccia bread
  • Roasted Pepper Vinaigrette, divided
  • 1 deli-roasted chicken
  • ¼ cup pine nuts or slivered almonds

Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts. Bake at 400° for 6 to 8 minutes or until lightly browned. Remove meat from chicken, and coarsely ch...

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