Roasted Garlic Pizzettas
Panné Provincio
1 Panné Provincio roasted
garlic batard loaf
2 red bell peppers, divided
1 eggplant
2 ounces shredded
Parmesan cheese
8 fresh basil leaves,
chopped
1 tablespoon heavy
whipping cream
¼ teaspoon salt
1 zucchini
SAUCE
2 yellow squash
¼ cup olive oil
1 garlic clove, minced
1 tablespoon salt
1 teaspoon ground
black pepper
1 teaspoon minced
fresh thyme
1 teaspoon olive oil
1 teaspoon champagne
vinegar
GOAT CHEESE SPREAD
6 ounces goat cheese
1 tablespoon minced
fresh thyme
½ teaspoon minced
fresh rosemary
½ teaspoon ground
black pepper
Preheat the grill to medium. Slice the bread on the bias into ¼-inch-thick slices.
Grill for 1 minute on each side.
Grill bell peppers until blackened. Place in a bowl and cover. After 15 minutes,
remove blackened skin and seeds. Slice 1 pepper into ¼-inch strips. Reserve
the second pepper for the sauce.
