Coppa Focaccia Toast with Zhug Recipe
Indulge in a flavorful and vibrant Coppa Focaccia Toast with Zhug, a fusion of Middle Eastern and Italian flavors. This recipe combines the richness of coppa, the freshness of arugula, the creaminess of ricotta, and the zing of homemade zhug sauce on toasted focaccia slices. Perfect for a quick appetizer or light lunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 toasts 1x
- Category: Appetizer, Lunch
- Method: No-Cook, Toasting
- Cuisine: Middle Eastern, Italian Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
Focaccia Toast:
- 4 slices focaccia bread (thick-cut)
- 4 ounces thinly sliced coppa (or capocollo)
- 1 cup arugula
- 1/2 cup whole milk ricotta
- 2 tablespoons olive oil
- Salt and pepper to taste
Zhug Sauce:
- 1 cup fresh cilantro (packed)
- 1/2 cup fresh parsley
- 2 cloves garlic
- 1 green chili (seeded for less heat)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- 1/4 cup olive oil
Instructions
- Zhug Sauce: Combine cilantro, parsley, garlic, chili, cumin, cardamom, salt, and lemon juice in a food processor. Pulse until finely chopped, then slowly stream in olive oil until a loose, spoonable sauce forms. Adjust seasoning to taste.
- Focaccia Toast: Toast focaccia slices until golden and warm. Spread ricotta on each slice, season with salt and pepper. Top with coppa, arugula, and zhug sauce. Drizzle with olive oil. Serve immediately.
Notes
- Zhug can be made ahead and stored in the fridge for up to a week.
- For a vegetarian version, omit coppa and add roasted veggies or marinated chickpeas.
Nutrition
- Serving Size: 1 toast
- Calories: 360
- Sugar: 1g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
