Grape, stilton & walnut focaccia

Yield: 1 servings

Measure Ingredient
1.00 \N recipe plain focaccia dough; see * note
1.00 tablespoon olive oil
¼ pounds seedless green grapes
¼ pounds seedless red grapes
4.00 ounce stilton cheese; crumbled
1.00 cup roasted walnuts
1.00 \N egg; beaten

* Note: See the "Basic Focaccia" recipe which is included in this collection.

Preheat the oven to 375 degrees. Using your fingers, press the focaccia dough out into a 12 circle, about ¼-inch thick, onto a round baking sheet. Brush the dough with olive oil. Season the bread with salt and white pepper. Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash. Bake the focaccia for 25 minutes or until golden brown. Place the whole focaccia on a wooden board and slice. This recipe yields one 12-inch focaccia.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-16-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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