Recipe for 4 people

Ingredients

• 450 g of focaccia cut into 8 pieces
• 200 g of mascarpone
• 8 slices of Prosciutto di Carpegna PDO
• 400 g of datterini tomatoes, some sprigs of thyme
• 1 tablespoon of granulated sugar, extra virgin olive oil, salt, and pepper

For the pesto

• 100 g of basil leaves, already washed and dried
• 20 g of pine nuts
• 20 g of walnut kernels
• 1 small clove of garlic
• 40 g of Parmigiano Reggiano PDO
• 100 ml of mild extra virgin olive oil, salt

Procedure

Gently heat oil, salt, and sugar in a wide pan, add thyme and halved tomatoes with the cut side down. Let them caramelize gently, then turn them gently and brown for a few minutes. Turn off and set aside.

Work the mascarpone with a fork so that it becomes soft and fluffy.

Prepare the pesto, taking care to keep the oil and the glass and blades of the blender in the freezer for at least 30 minutes. Blend the garlic, a pinch of salt, the pine nuts, and the walnuts until you get a granular mixture. Add the basil leaves, also cold from the fridge, and the oil, blending intermittently to avoid heating the mixture.

Spread the mascarpone on the slices of focaccia, season with a teaspoon of pesto, arrange the Prosciutto di Carpegna PDO, and garnish with some confit tomatoes. Serve with a light grind of pepper.