Coppa Focaccia Toast with Zhug

Take Toast Tuesday to the next level with this coppa focaccia toast with zhug. Layers of honey ricotta, thinly sliced coppa, sun-dried tomatoes, homemade zhug, and toasted pine nuts are piled on toasted focaccia for one incredible lunch ready in 30 minutes.

Watch how to make this

Ingredients

• Herbs: Use a combination of parsley, basil, and mint for the zhug sauce. These herbs are essential for creating a vibrant green sauce that adds freshness, aroma, and a burst of flavor to the dish.
• Jalapeno: Contributes heat and a slight fruitiness to the zhug. Omit the seeds for a mild sauce.
• Spices: Season the zhug with warm, earthy spices, including cumin, coriander, and cardamom.
• Ricotta: Used to create a creamy, mild base that complements the stronger flavors of the zhug and coppa. Use whole milk ricotta for the best results.
• Focaccia: Serves as the base for the toast, providing a sturdy yet soft texture that holds up well to the toppings. It's slightly salty and herby flavor complements the other ingredients, making it an ideal choice
• Coppa: A type of cured pork that adds a savory, rich flavor.
• Sun-dried tomatoes: Add a concentrated, tangy sweetness and a burst of umami.
• Pine nuts: Add a nutty flavor and crunchy texture.

Substitutions and variations

• Protein: Replace coppa with any other cured meat such as prosciutto, speck, salami, or mortadella.
• Vegetarian: Omit coppa and add other vegetables such as roasted pepper, braised kale, or seared mushrooms.
• Gluten-free: Use your favorite gluten-free focaccia or other crusty bread.

Recipe

Print Recipe

Coppa Focaccia Toast with Zhug

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: pork, sandwich

Servings: 4

Author: Christine Ma

Ingredients

Zhug

• ½ cup packed parsley leaves
• ½ cup packed basil leaves
• 2 tablespoons fresh mint
• 1 garlic clove
• 1 jalapeno seeds and stem removed, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon cardamom
• juice of ½ lemon
• ½ cup olive oil
• salt and pepper

Honey ricotta

• 1 cup whole milk ricotta
• 2 tablespoons honey

Remaining ingredients

• 4 slices focaccia bread
• 1 tablespoon olive oil
• 1 garlic clove
• 6 ounces thinly sliced coppa
• ½ cup sliced sun-dried tomatoes
• ¼ cup toasted pine nuts
• Maldon salt and freshly cracked pepper for finishing

Instructions

• Preheat oven to 400 degrees F.
• Make zhug. Combine all ingredients in a blender including parsley, basil, mint, garlic, jalapeno, cumin, coriander, cardamom, lemon juice, and olive oil. Puree until smooth. Season with salt and pepper and set aside.
• Combine ricotta and honey and whisk until well combined.
• Cut focaccia bread in half vertically and into 4 pieces. Brush 1 tablespoon oil on the open cut side. Toast in the oven for 3-4 minutes or until golden brown. Remove from the oven and rub garlic clove on cut side.
• Spread honey ricotta on toast and lay sliced coppa on top. Drizzle zhug and top with sun-dried tomatoes and pine nuts. Finish with a sprinkle of Maldon salt and freshly cracked pepper.

Notes

Both the zhug and honey ricotta can be made up to 3 days in advance.

Step-by-step instructions

Step 1: Make sauces

Start by making the main sandwich components: zhug and honey ricotta. These are, in fact, the only two items you need to prepare since everything else is ready to enjoy.

Zhug is a type of green hot sauce and can include various spices and herbs. I kept my version on the mild side, using only one jalapeno. If you want to bump up the heat, increase the number of chilies. On the other hand, if you want to omit the spice completely, remove the jalapeno seeds.

Combine all the ingredients in a blender and puree them until smooth. Season the zhug with salt and pepper and set it aside. Personally, I think the sauce is better the longer it sits, so if you have the time, make it the day before.

For the whipped ricotta, all you have to do is whisk together whole-fat ricotta with honey. You can also use a food processor or blender.

You can use low-fat ricotta if you prefer, but whole-fat ricotta tends to be more flavorful. I also found that whole-fat ricotta has a thicker consistency, which is preferable for these coppa focaccia toasts.

Step 2: Make toasts

Okay, so you don't have to make your own focaccia bread to make this coppa focaccia toast. Honestly, any good-quality bread will work beautifully. However, I was craving a loaf of fluffy focaccia, and so here we are.

I do have a focaccia bread recipe, but I haven't shared it on my blog because I think there are many other excellent recipes out there. Perhaps when I think it can stand on the same level as those like Chef Samin Nosrat's, I will share it.

Now I don't know if you noticed, but focaccia is flatter bread than, let's say, regular white bread. So instead of slicing it like you normally would with bread, we will cut it vertically. That way, you can still get lovely slices big enough to hold all the toppings.

Brush oil on the focaccia and toast it until golden brown. Remove the bread from the oven and immediately rub a raw garlic clove on the slice to infuse garlic flavor.

Spread honey ricotta on the focaccia and pile on the thinly sliced coppa, zhug, sun-dried tomatoes, and toasted pine nuts. Finish with a sprinkle of Maldon salt and freshly cracked black pepper.

If you thought toast was boring, this coppa focaccia toast will change your mind. It's like a taste of Italy in one bite, and I absolutely love it!

For another fantastic sandwich, check out this spicy BLTA grinder sandwich!

Make-ahead and storage

• Make-ahead: You can make zhug and honey ricotta up to 3 days in advance.
• Store: Keep assembled toasts in an airtight container in the refridgerator for up to 2 days.

Frequently asked questions

More toast recipes

Looking for more open-faced sandwich ideas? Try these: