YIELD: 4 servings 1 cup extra-virgin olive oil 4 (4" each) fresh rosemary sprigs 4 (4 × 4" each) squares focaccia or ciabatta bread 6 oz. thinly sliced provolone cheese 10 oz. thinly sliced Prosciutto di Parma 2 cups loosely packed frisée 6 oz. pitted Mediterranean olives ½ cup halved cherry or grape tomatoes ½ cup Parmigiano-Reggiano shavings In a small saucepan, heat oil. Remove from heat. Add rosemary and set aside until mixture reaches room temperature. Cut a ⅜" slice from the top ...

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