by Sarah Steimer
- 1 medium-large piece focaccia bread
- 3 teaspoons honey
- 4 tablespoons ricotta
- 1/4 cup thinly sliced Genoa salami (Check out your grocer’s cheese and meat coolers for this, I know Boar’s Head has a good Genoa salami. Or, of course, if you live in Chicago you can get it from Publican Quality!)
- 1 small handful dandelion greens, torn if large
Cut the focaccia bread in half, width-wise. Place the two pieces of focaccia bread, cut sides facing up, under the broiler. Toast for about 2-3 minutes, or until lightly golden. Keep an eye on it! The bread can burn very quickly.
Drizzle the pieces of focaccia with honey immediately after it comes out of the oven. Spread the ricotta over the bread and top with salami, followed by the dandelion greens.
Makes one main serving or two side servings.