2 Panné Provincio
ciabatta rolls
4 tablespoons
prepared hummus
1/2 cup peeled, seeded
and diced cucumber
1/3 cup plain yogurt
1 tablespoon chopped
fresh mint
Salt and pepper
6 ounces roasted lamb,
thinly sliced
1/2 cup thinly sliced
red onion
1/3 cup crumbled
feta cheese
2 tablespoons finely diced
fresh tomato
Mediterranean Flatbread
Panné Provincio
Preheat oven to 400°F.
Slice each ciabatta in half and place on a cookie sheet.
Spread each of the 4 halves with hummus. Bake for
4-6 minutes, or until the crust has crisped.
In a bowl, combine cucumber, yogurt, mint, and salt
and pepper to taste. Set aside.
To assemble, top ciabatta halves with sliced lamb,
red onion and feta. Top with cucumber yogurt sauce
and diced tomato. Cut each sandwich into halves or
quarters. Makes 2 servings.
Tips: Steak or chicken can be used instead of lamb.
For a vegetarian version, use goat cheese instead of
hummus and grilled or roasted vegetables.
Preheat oven to 400°F.
Using a bread knife, slice each ciabatta roll vertically
into eight 1/8-inch slices and place on a cookie sheet.
Toast for 6-8 minutes, or until golden brown.
To prepare the tomato topping, combine tomatoes,
olive oil, vinegar and basil. Season to taste with salt
and pepper.
To prepare the white bean puree, combine beans,
rosemary and olive oil in a food processor and blend
for 30 seconds, or until smooth. Season to taste with
salt and pepper.
To prepare the artichoke topping, combine artichokes
and green onions. Season to taste with salt and pepper.
Add toppings to the toasted slices and serve.
Makes 4 servings.
3 Panné Provincio
ciabatta rolls
Kosher salt
Freshly ground
black pepper
TOMATO TOPPING
1 cup diced fresh
tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon
balsamic vinegar
1 tablespoon chopped
fresh basil
WHITE BEAN PUREE
1 cup canned white
beans, drained
1 teaspoon fresh rosemary
2 tablespoons extra-virgin olive oil
ARTICHOKE TOPPING
1 cup marinated
artichokes, chopped
2 tablespoons thinly sliced
green onions
Classic Bruschetta
Panné Provincio
