4 rashers thin bacon, rind removed, halved
400 grams flat mushrooms
2 round focaccia, split
1/3 cup basil pesto
125 grams mozzarella, thinly sliced
small basil leaves, to serve
salt and ground black pepper
Preheat a grill on medium. Thread the bacon onto 8 small wooden skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes on each side or until light golden. Cool slightly. Carefully remove bacon from skewer. Place mushrooms onto grill tray. Cook for 3 minutes each side until tender. Slice.
Spread each focaccia with pesto. Top with half the mozzarella. Top with bacon, mushrooms and remaining mozzarella.
Place a baking tray under grill until hot. Place the focaccia on hot tray, grill for 4 to 5 minutes or until cheese is melted and bread is warm. Top with basil leaves, season with salt and pepper and serve.
bacon recipe courtesy of: More to Mushrooms, Mushroom Bureau, c/o McCann Manchester, Bonis Hall, Bonis Hall Lane, Macclesfield SK10 4EF England