Christmas may be over but if you're still on holidays and are looking for a delicious snack or an appetizer for your New Year's Eve party, here's a great recipe from chef Garrett B Martin of Calgary's Bridgette Bar.
Cherry black pepper jam
Add ingredients to small pot and reduce over medium-high heat, stirring occasionally. Once thickened and almost no liquid remains, remove from heat and place in a new container and chill in refrigerator.
Assembly
Slice focaccia through the middle of the loaf, along the equator, and cut top and bottom halves into eight 1’’x 3’’ pieces.
Add a small amount of canola oil to a non-stick pan, and heat the pan over medium heat. Toast the focaccia pieces face down in the hot oil until crispy. Remove from the pan and wipe pan clean.
Add a drizzle more canola oil and turn heat to high. Season the mozzarella slices with a small amount of kosher salt. When the pan is very hot and the oil begins to shimmer, carefully add the mozzarella to the hot pan and cover immediately with a lid. The mozzarella will sizzle and look like it’s melting out the sides. Griddle for 10 seconds and then use a spatula to flip the mozzarella. Add the lid back on and cook for a further 10 seconds. Do not overcook or the mozzarella will melt. Remove from the pan and set aside on a cutting board. Cut the mozzarella slices into four pieces each.
Add one piece to each slice of toasted focaccia. Add a small spoonful of the cherry jam on top of each slice of cheese, and then nicely ruffle up the slices of prosciutto. Add one slice to each piece of toast to garnish and serve immediately.
