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Blue Mascarpone Foccacia Fingers

Serves 8, Makes 24


  • 1 x 15cm x 25cm foccacia bread
  • 25g Australian butter, melted
  • 200g Australian mascarpone cheese
  • 50g Australian blue vein cheese
  • 2 cups spinach leaves, finely shredded
  • 4 tablespoons finely diced red pepper
  • 4 tablespoons finely choppped walnuts
  • 2 tablespoons French dressing
Download Recipe (PDF)


  1. Split foccacia in half and slice into 24 fingers, brush with melted butter and bake at 200°C for 15-20 minutes until golden and crisp. Allow to cool. Spread with combined mascarpone and blue cheese and top with combined remaining ingredients. Serve arranged on a large platter.


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