BAKED STUFFED FOCACCIA

2 tbsp pine nuts
1 focaccia (plain, with sundried tomatoes, or any other flavour)
250g fresh ricotta cheese
2 tbsp red pesto
2 tbsp freshly chopped flat-leaf parsley
salt and freshly ground black pepper
salad leaves, to serve

Preheat the oven to 200C/400F/gas mark 6.

Heat a small frying pan. Cook the pine nuts for 2 minutes in the pan until browned and fragrant.

Carefully cut the top from the focaccia and place the bottom of the loaf on a baking sheet.

Beat the ricotta with the pesto, parsley and seasoning. Stir in the pine nuts. Spoon the mixture into the bread, then replace the top.

Bake in the center of the oven for 7-10 minutes. Leave to stand for 2-3 minutes.

Cut into quarters and serve with salad leaves.