Focaccia Cake

By ngaldi

Ingredients

• One 8-inch round loaf focaccia
• 1/4 cup artichoke-lemon pesto
• 2 whole roasted red peppers, patted dry (one 8-ounce jar)
• 1/4 cup prepared basil pesto
• 1/4 cup prepared black-olive tapenade
• 4 ounces prosciutto, plus more for garnish
• 1/2 cup fresh basil leaves, plus more for garnish
• 1 pound mascarpone cheese
• Coarse salt and freshly ground black pepper
• Grape or cherry tomatoes, for garnish
• Marinated artichoke hearts, drained, for garnish
• Assorted olives, for garnish

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Using store-bought ingredients makes this cake a cinch to prepare. The pestos, tapenade, peppers, and artichokes can be found at a local gourmet food shop or in the prepared-foods section of your supermarket. You may substitute more basil pesto for the artichoke-lemon pesto, if desired.

Directions

In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper.

Using an offset spatula, spread mascarpone cheese mixture evenly over cake. Transfer to a serving platter. Place in refrigerator until very firm, at least one hour or overnight. Remove from refrigerator; garnish with prosciutto, tomatoes, artichoke hearts, olives, and basil.

directions