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Fabulous Focaccia Appetizer Bites



  • 1 jar of Fresco Mushroom & Basil White Wine 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 Parmigiano Reggiano cheese
  • 2 tsp Fire & Ice Spicy Ice Wine Relish (for a kick, if so desired)


Preheat oven to 350 degrees. On a large non-stick baking sheet place the focaccia bread. Glaze the top with olive oil, evenly spreading it. NOTE: at this point, we would add the Fire & Ice (if so desired). Add Fresco to top of focaccia (desired amount is up to you but we recommend starting with a cup and a half for an even coat). Add sun-dried tomatoes evenly on top of focaccia. Place in oven and bake for 5-7 minutes. Remove from oven and add arugula over top (being generous). Add the shavings of cheese. Place back in oven for another 3-4 minutes. Remove and slice into 1/2 inch strips. Place on serving platter and garnish with a few fresh pieces of arugula for pop of colour.

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