From: Chef David Burke, Burke In a Box@ Bloomingdale's, New York City. Yield: 4 servings. 1 cup extra virgin olive oil 4 sprigs fresh rosemary, each 4” long 4 focaccia or ciabatta squares, 4” 6 oz. thinly sliced Provolone cheese 10 oz. thinly sliced Prosciutto di Parma® 2 cups loosely packed frisee 1 cup Mediterranean olives 1⁄2 cup cherry or grape tomatoes, halved 1⁄2 cup Parmigiano-Reggiano shavings In a small saucepan, heat oil. Remove from heat; add rosemary and set aside until mixture ...

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