Rosemary, Sausage and Smoked Salmon Focaccia on the BBQ Recipe

Name: Rosemary, Sausage and Smoked Salmon Focaccia on the BBQ
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 à 6 portions
Ingredients: 1 Compliments Rosemary Focaccia, sliced open; 250 mL (1 cup) minced fresh spinach; 6 basil leaves, minced; 75 g (2.5 oz.) Emmental, grated; 75 g (2.5 oz.) mozzarella, grated; 1 lemon, zest; ¼ red onion, sliced in rounds; 4 Compliments Tom-Blaka tomatoes, sliced; ¼ Le Sauciflard white wine Rosette de Lyon sausage, thinly sliced; 10 large capers; 120 g (¼ lb.) smoked salmon; To taste, Fresh ground pepper,

Ingredients

1 Compliments Rosemary Focaccia, sliced open
250 mL (1 cup) minced fresh spinach
6 basil leaves, minced
75 g (2.5 oz.) Emmental, grated
75 g (2.5 oz.) mozzarella, grated
1 lemon, zest
¼ red onion, sliced in rounds
4 Compliments Tom-Blaka tomatoes, sliced
¼ Le Sauciflard white wine Rosette de Lyon sausage, thinly sliced
10 large capers
120 g (¼ lb.) smoked salmon
To taste, Fresh ground pepper,

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 à 6 portions

Instructions

Preheat the BBQ to medium-high on one side only.
Place spinach, basil, cheese, lemon zest, and onion rounds on the cut sides of the focaccia.
Place over the unlit burner and close the BBQ lid.
Cook 10 minutes.
Add tomatoes, sausage slices, and capers.
Continue cooking for 5 minutes.
Just before serving, add the smoked salmon and pepper to taste.