Ingredients
One 8-inch round loaf focaccia
1/4 cup artichoke-lemon pesto
2 whole roasted red peppers, patted dry (one 8-ounce jar)
1/4 cup prepared basil pesto
1/4 cup prepared black-olive tapenade
4 ounces prosciutto, plus more for garnish
1/2 cup fresh basil leaves, plus more for garnish
1 pound mascarpone cheese
Coarse salt and freshly ground black pepper
Grape or cherry tomatoes, for garnish
Marinated artichoke hearts, drained, for garnish
Assorted olives, for garnish
Preparation
Slice focaccia horizontally into three even layers. Using an offset spatula, spread artichoke-lemon pesto evenly over bottom layer. Top with peppers and three tablespoons basil pesto. Cover with middle bread layer; spread with an even layer of tapenade. Top with prosciutto, basil, and final bread layer.
In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper.
Using an offset spatula, spread mascarpone cheese mixture evenly over cake. Transfer to a serving platter. Place in refrigerator until very firm, at least one hour or overnight. Remove from refrigerator; garnish with prosciutto, tomatoes, artichoke hearts, olives, and basil.
