If you’re craving a vibrant, savory bite that brings together bold Mediterranean flavors and irresistible textures, look no further than the Coppa Focaccia Toast with Zhug Recipe. This delightful appetizer combines the rich, spiced notes of coppa layered atop warm, pillowy focaccia, all brightened by a lively, herb-packed zhug sauce and creamy Greek yogurt. It’s an explosion of freshness, spice, and comfort in every mouthwatering toast, and trust me, once you try it, it quickly becomes one of those dishes you want to share with everyone you love.
Ingredients You’ll Need
The beauty of this Coppa Focaccia Toast with Zhug Recipe lies in its simple, fresh ingredients that each play a key role in building layers of flavor and texture. From the tender focaccia bread that provides the perfect base to the punchy zhug that wakes up your taste buds, every element is essential and easy to source.
- 4 slices focaccia bread: Look for a well-aerated, soft focaccia with a slightly crispy crust to absorb all the toppings beautifully.
- 4 ounces coppa thinly sliced: Use quality cured coppa for rich, savory meatiness that melts in your mouth.
- 1/2 cup plain Greek yogurt or labneh: Adds cool creaminess to balance the spicy and salty flavors.
- Olive oil for drizzling: A good extra-virgin olive oil provides fruity richness and helps meld all the components.
- Flaky salt to taste: Finishes the dish with a gorgeous crunch and enhances all the flavors.
- For the zhug:
- 1 cup fresh cilantro leaves: Herbaceous and citrusy, this is a zhug superstar.
- 1/2 cup fresh parsley leaves: Adds a grassy brightness and lovely green color.
- 2 green chilies (serrano or jalapeño), seeded for less heat: Gives the zhug its signature spicy kick.
- 2 cloves garlic: For pungent warmth and depth.
- 1 teaspoon ground cumin: Earthy spice that grounds the herbaceousness.
- 1/2 teaspoon ground coriander: A slight citrus note that lifts the sauce.
- 1/4 teaspoon ground cardamom (optional): Adds a subtle exotic fragrance if you want to experiment.
- 1/2 teaspoon salt: Essential for balancing the fresh flavors.
- 3 tablespoons olive oil: Makes the zhug silky and brings all the ingredients together.
- 1 tablespoon fresh lemon juice: Provides a bright, refreshing tartness that enlivens the sauce.
How to Make Coppa Focaccia Toast with Zhug Recipe
Step 1: Prepare the Zhug
Begin by making the zhug, which is the star herb sauce that adds a lively, spicy edge to your toast. In a food processor, combine the fresh cilantro, parsley, seeded green chilies, garlic, cumin, coriander, cardamom if using, salt, olive oil, and fresh lemon juice. Pulse the mixture until it forms a coarse, vibrant green paste. Don’t hesitate to scrape down the sides to ensure everything blends evenly. Set this flavorful zhug aside while you prepare the rest.
Step 2: Toast the Focaccia
Warm the focaccia slices in a skillet over medium heat or in a toaster oven until they are heated through with lightly crisped edges. This toasting step is crucial because it creates a sturdy, slightly crunchy surface that holds the toppings perfectly without becoming soggy.
Step 3: Assemble the Toast
Slather each warm focaccia slice with a generous layer of Greek yogurt or labneh. The creamy base offsets the spicy zhug and salty coppa brilliantly. Next, fold and layer the thin slices of coppa over the yogurt. Finally, spoon the zhug sauce on top to your desired level of spice and freshness.
Step 4: Final Touches
Drizzle a little olive oil over each toast for that luscious shine and finish with a sprinkle of flaky salt. The salt will add texture and bring forward the layers of flavor. Serve these toasts immediately while they’re warm and bursting with flavor.
How to Serve Coppa Focaccia Toast with Zhug Recipe
Garnishes
For an extra touch of color and texture, sprinkle freshly chopped parsley or microgreens on the toasts. A few thin slices of radish or a handful of toasted pine nuts can add a delightful crunch and brightness that complements the rich coppa and zhug beautifully.
Side Dishes
This Coppa Focaccia Toast with Zhug Recipe pairs beautifully with light, fresh sides like a crisp fennel and citrus salad or a platter of roasted vegetables drizzled with lemon and olive oil. These sides keep the meal balanced and accentuate the vibrant Mediterranean flavors of the toasts.
Creative Ways to Present
For a party, arrange the toasts on a large wooden board garnished with lemon wedges and small bowls of extra zhug and yogurt. You can also cut the toasts into smaller bite-sized pieces to create an inviting appetizer platter that’s easy for guests to pick and enjoy.
Make Ahead and Storage
Storing Leftovers
If you have any leftover coppa focaccia toasts, keep the components separate for best results. Store leftover focaccia in an airtight container at room temperature for a day or two, and refrigerate any remaining zhug and coppa in separate containers to maintain freshness.
Freezing
While focaccia can be frozen raw before assembling, it’s not ideal to freeze the fully assembled toast because the yogurt and zhug won’t hold up well. Freeze the bread separately and thaw it when ready to prepare, then assemble fresh toasts.
Reheating
Reheat focaccia slices in a toaster oven or skillet to restore crispness before assembling the toasts again. Avoid reheating the coppa and zhug to preserve their textures and flavors; serve these cold or at room temperature.
FAQs
Can I use other types of bread instead of focaccia?
Absolutely! While focaccia provides a soft yet sturdy base, you could use ciabatta, sourdough, or even thick slices of baguette. Just make sure they toast well and can hold the toppings without becoming soggy.
How spicy is the zhug in this recipe?
The heat level depends on the type and amount of chilies you use. Seeding the chilies and using milder ones like jalapeños will give you a moderate spice, while serranos will pack more heat. Adjust according to your preference.
Can I make the zhug ahead of time?
Yes! Zhug can be made up to three days in advance and stored in the refrigerator. Its flavors actually deepen as it rests, making it even more delicious.
Is there a vegetarian substitute for coppa in this recipe?
For a vegetarian twist, try replacing coppa with marinated and grilled eggplant slices or roasted red pepper strips. These alternatives provide a smoky, savory element to complement the yogurt and zhug.
What can I use if I don’t have Greek yogurt or labneh?
You can substitute with sour cream or crème fraîche for a similar creamy texture and tang. Just keep in mind these might be a little less thick, so adjust the quantity accordingly.
Final Thoughts
This Coppa Focaccia Toast with Zhug Recipe is one of those magical dishes that feels both sophisticated and effortlessly satisfying. It’s packed with layers of flavor and texture, yet simple enough to whip up any day of the week when you want something special. I encourage you to try this recipe soon—once you do, it’ll surely become a beloved favorite that you make over and over again, whether for a quick snack, elegant appetizer, or a show-stopping brunch option.
Print
Coppa Focaccia Toast with Zhug Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 toasts
- Category: Appetizer
- Method: No-Cook and Toasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Coppa Focaccia Toast with Zhug is a vibrant Mediterranean-inspired appetizer combining crispy toasted focaccia, creamy Greek yogurt or labneh, and thinly sliced coppa. Topped with a zesty, herbaceous, and mildly spicy zhug sauce made from fresh cilantro, parsley, green chilies, and warm spices, this dish offers a perfect balance of textures and flavors. It’s easy to prepare, gluten-free option friendly, and ideal for a flavorful snack or starter.
Ingredients
Toast and Toppings
- 4 slices focaccia bread
- 4 ounces coppa, thinly sliced
- 1/2 cup plain Greek yogurt or labneh
- Olive oil, for drizzling
- Flaky salt, to taste
Zhug Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 green chilies (such as serrano or jalapeño), seeded for less heat
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom (optional)
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Zhug: Combine cilantro, parsley, green chilies, garlic, ground cumin, ground coriander, optional cardamom, salt, olive oil, and lemon juice in a food processor. Pulse until a coarse paste forms, scraping down the sides as necessary to ensure even blending. Set the zhug aside.
- Toast the Focaccia: Warm the focaccia slices in a skillet over medium heat or toast them in a toaster oven. Toast until they are warmed through and lightly crisp around the edges, ensuring a pleasant crunch.
- Assemble the Toasts: Spread a generous layer of plain Greek yogurt or labneh evenly over each toasted focaccia slice, creating a creamy base.
- Add the Coppa: Fold the thin slices of coppa and layer them on top of the yogurt-covered focaccia.
- Top with Zhug and Finish: Spoon the zhug sauce over the coppa to taste. Drizzle lightly with olive oil and finish with a pinch of flaky salt for seasoning. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Zhug can be prepared up to 3 days ahead and stored refrigerated in an airtight container for convenience and enhanced flavor.
- Adjust the amount of green chilies in the zhug to control the level of heat according to your preference.
- This toast works wonderfully with burrata cheese instead of Greek yogurt or labneh for a richer, creamier alternative.
