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Another appetizer a friend of mine, Jennifer, sent to me through Messenger. The focaccia bread becomes an edible "charcuterie board" - be sure to check out my focaccia bread recipe in the Breads section!
Ingredients
1 focaccia bread dough
4 - 6 sweet pickles or cornichons
10 slices genoa salami
1 C mini mozzarella cheese balls
1 carrot, sliced into ¼" sticks
1 celery rib, sliced into ¼" sticks
⅓ C extra-virgin olive oil
3 - 4 walnuts
1 (226g round) camembert cheese
10 green olives, sliced
8 - 10 cherry tomatoes, halved
2 T fresh rosemary, chopped
1 t fresh thyme
1 t salt
12 cocktail smokies
1 T honey
Preparation
(NOTE: Other required elements are: 1 jar lid (from olive jar), small rectangular box approximately 2" x 4", small sheet of parchment paper, another cookie sheet, and a small glass oven-safe bowl).
Preheat oven to 350°F.
Pour the olive oil all over a cookie sheet. Next, place the other elements noted above evenly around the pan upside down (jar lid, small rectangular cardboard box wrapped in parchment paper, small bowl, and Camembert cheese still in it's wrapper.)
Sprinkle sliced olives, halved cherry tomatoes, rosemary, thyme, and salt evenly all around the items.
Take focaccia bread dough and carefully stretch it out to cover everything on the sheet pan.
Place in the oven and bake for 30 minutes, then remove from oven.
Place other cookie sheet on top the bread, and carefully flip over. Remove the jar lid, parchment paper wrapped rectangular box, small bowl, and wrapper from Camembert cheese.
Slice top off Camembert cheese and drizzle honey over it and add walnuts.
Pour ranch dressing into the container where the small bowl was and insert the carrot and celery sticks.
Place the cocktail smokies into the container where the jar lid was.
Place the mozzarella balls into the container where the small rectangular box was.