Ingredients
1/4 cup olive oil1/2 cup chopped walnuts2 tablespoons grated Parmesan cheese2 tablespoons minced fresh rosemary1 loaf (12 ounces) focaccia bread8 thin slices prosciutto1 medium apple, sliced6 ounces Brie cheese, rind removed and sliced
Preparation
In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into 2 horizontal layers. Spread rosemary mixture over cut sides of bread.
On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters.
Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.
