Ingredients

1 plain store-bought focaccia (Italian-style flat bread)
12 strips bacon
24 whole fresh mint leaves
2 to 3 ripe figs, depending on size
4 1/2 ounces fresh mozzarella
1 tablespoon olive oil
1 teaspoon lemon juice
Freshly ground pepper and salt to taste
1 tablespoon chopped fresh mint leaves

Directions

Heat oven to 300? F. Place the focaccia on a baking sheet and place in oven until heated through, about 10 minutes.

Meanwhile, prepare the topping. Cut the bacon strips in half. Lay a mint leaf on each strip and roll up neatly but not too tightly. Remove the stalks from the figs and cut each fruit into 4 or 6 wedges. Cut the mozzarella into about 10 chunks and place them in a small bowl; add the olive oil, lemon juice and black pepper, and mix well.

In a heavy skillet over medium heat, arrange figs and the bacon rolls, seam-side down, alongside them. Cook for about 6 minutes, turning them occasionally to lightly brown on all sides.

When the bacon is lightly cooked, the figs warm and fragrant and the focaccia heated through, lift the bacon and figs carefully from the skillet and lay them over the surface of the focaccia. Remove chunks of mozzarella from oil; arrange them among the bacon and fruit. Drizzle any remaining oil over the focaccia.

Set oven on broil; place focaccia under the broiler, not too close to the heat. Broil until the cheese is hot and slightly melted and figs and bacon are browned here and there. Carefully slide the focaccia from the baking sheet onto a warmed platter. Season with salt and chopped fresh mint and serve immediately. Makes 4 servings.