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Fabulous Focaccia Appetizer Bites



  • 1 jar of La Dee Da Savoury Mushroom & Basil Sauce
  • 1 large Blackbird Moroccan style focaccia bread (or focaccia of your choice)
  • 2 cups of baby arugula
  • 1 cup of sun-dried tomatoes
  • 2 tbsp of EVOO
  • 1/2 cup large shaved pieces of vegan parmesan cheese
  • 2 tsp La Dee Da Spicy Sweet Wine Relish (for a kick)


  1. Preheat oven to 350°F degrees.
  2. On a large non-stick baking sheet place the focaccia bread. Glaze the top with olive oil, evenly spreading it.
    Kitchen Tip: At this point, we would add the Spicy Sweet Wine Relish (if so desired).
  3. Add the Savoury Mushroom Basil Sauce on top of focaccia (desired amount is up to you but we recommend starting with a cup and a half for an even coat.
  4. Add sun-dried tomatoes evenly on top of focaccia.
  5. Place in oven and bake for 5-7 minutes.
  6. Remove from oven and add arugula over top (being generous).
  7. Add the shavings of cheese.
  8. Place back in oven for another 3-4 minutes.
  9. Remove and slice into 1/2 inch strips.
  10. Place on serving platter and garnish with a few fresh pieces of arugula for pop of colour.
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