Today is one of those days when I wish you all lived next door or across the street. I mean, I would always welcome you as neighbors--you might even already be my neighbor. I wouldn't know, because in Las Vegas it seems like nobody knows their neighbors, at least not by name. Our neighbors are more like "guy who likes to ride his motorcycles and annoy our dogs at 10 p.m." or "lady whose recycle bins contain an awful lot of wine bottles." Hmmm..... I wonder what they call me?
Anyhow, I digress. I whipped up this gorgeous focaccia recipe last night--definitely a contender for the best focaccia I have ever eaten--but, as I often tend to do, I made too much for just the two of us. Eric is a pretty ambitious eater, although you wouldn't know it from looking at him. Despite the fact that he can easily polish off 2/3 of a large pizza, 24 ounces of milk and a generous portion of chips and salsa (which clearly should always be eaten with pizza) in one sitting, I just don't think that we are going to make it though an entire half-sheet pan of focaccia before it is not quite as gorgeous as it is right now.
Such a shame. If you were my neighbor, then I could just pop on over, knock on the door (or walk right in like those wacky neighbors always do on sitcoms) and yell "Focaccia Party!!", and we could have a lovely evening finishing off the batch washed down with a little sangiovese. But since that is not an option, and I don't like to waste precious food, perhaps I can come up with an alternative use for my leftovers? O.K., I've already come up with another use, but I'm saving the big reveal for a future post. I know, you're on the edge of your seat with suspense, aren't you?
Until then, please enjoy this recipe (or if you have no intention of making it, please enjoy the photos of this recipe!), containing one of my favorite savory flavor combinations: prosciutto, rosemary and Gorgonzola cheese, a trio that seems to hit every single taste bud in my mouth. If you're looking for a variation on these toppings, try lightly crisped bacon or diced cooked pancetta for the prosciutto, blue cheese for the Gorgonzola and thyme or sage for the rosemary. You can also add thinly sliced apples or pears for an extra layer of goodness.
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