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Coppa Focaccia Toast with Zhug

Course Appetizer, Main Course
Cuisine Italian
Keyword pork, sandwich
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae



  • ½ cup packed parsley leaves
  • ½ cup packed basil leaves
  • 2 tablespoons fresh mint
  • 1 garlic clove
  • 1 jalapeno 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


  • 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. Serve.