Description
This Coppa Focaccia Toast with Zhug is a vibrant and flavorful Mediterranean-inspired appetizer or lunch option. Featuring crisp toasted focaccia bread layered with creamy ricotta, spicy cilantro zhug sauce, fresh arugula, and savory cured pork coppa, it’s a perfect balance of textures and bold flavors. Ideal for a quick yet elevated meal or an impressive brunch dish.
Ingredients
Scale
Toast and Toppings
- 4 slices fresh focaccia bread
- 4–6 slices coppa (cured pork shoulder)
- 1 cup fresh arugula
- ½ cup ricotta cheese
- ¼ cup zhug (spicy cilantro sauce)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chili flakes or lemon zest for garnish
Instructions
- Toast the bread: Lightly toast the focaccia slices in a skillet or toaster until they are warm and slightly crisp, creating a perfect base for the toppings.
- Spread ricotta: Evenly spread about 2 tablespoons of ricotta cheese on each slice of toasted focaccia, adding a creamy layer.
- Add zhug: Drizzle or spread 1 tablespoon of zhug, the spicy cilantro sauce, over the ricotta to infuse the toast with vibrant heat and flavor.
- Layer arugula and coppa: Top each toast with fresh arugula and a few slices of coppa for a peppery crunch and savory depth.
- Finish with olive oil and seasoning: Drizzle olive oil over the assembled toast and season with salt and pepper to taste. Add optional chili flakes or lemon zest as a garnish for extra zing.
- Serve immediately: Enjoy the toast while the bread is still warm to appreciate the full texture and flavor combinations.
Notes
- Zhug can be store-bought or homemade—adjust the amount based on your spice preference.
- If coppa isn’t available, substitute prosciutto or salami as alternatives.
- This recipe works perfectly as a light brunch item or an elevated appetizer for gatherings.
