YIELD: 24 servings
| 24 | (4 in. each) focaccia squares |
| 1½ cups | grainy mustard |
| 4½ lbs. | Taleggio cheese |
| 3¾ lbs. | fresh strawberries, stemmed and sliced |
| Salt, as needed | |
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Per order: Split 1 focaccia square in half horizontally. Spread 1 Tbsp. mustard on bottom half and top with 3 oz. cheese. Arrange 2½ oz. strawberries on top of cheese in one layer. Sprinkle with a pinch of salt.
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Crown with top of focaccia square and grill in panini press until focaccia is browned and cheese is melted.
Recipe and photo: the California Strawberry Commission
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