1/4 c. artichoke-lemon pesto (or any artichoke based spread)
1- 7-8 oz. jar roasted red peppers, drained and patted dry
1/4 c. basil pesto
1/4 c. black olive tapenade
4 oz. prosciutto, plus more for garnish
1/2 c. fresh basil leaves, plus more for garnish
1 lb. mascarpone cheese, room temperature
Coarse salt and freshly ground black pepper, to taste
Grape or cherry tomatoes, for garnish
Marinated artichoke hearts, drained, for garnish
Assorted olives, for garnish
Slice focaccia, horizontally, into three even layers. Using an offset spatula, spread artichoke-lemon pesto evenly over bottom layer. Top with peppers and 3 tbs. basil pesto. Cover with middle bread layer.; spread with an even layer of black olive tapenade. Top with prosciutto, basil and final bread layer.
In a medium bowl with electric mixer, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper to taste.
Using an offset spatula, spread mascarpone mixture evenly over prepared focaccia (like you're icing a cake). Transfer to a serving platter. Place in refrigerator until very firm, at least 1 hour.
DO AHEAD- Can be made 1 day ahead. Keep refrigerated up to overnight.
When ready to serve, remove from refrigerator and garnish with prosciutto, tomatoes, artichoke hearts, olives and basil.
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