PANE INSALATA WITH OLIVADA PESTO, LEMON DRESSED ARUGULA GREENS AND PARMESAN CHEESE
1 sheet Pane Rustico Italian Flatbread
½ cup Olivada Olive Pesto
small handful of arugula greens
1 Tablespoon fresh lemon juice
1 tsp. Wild Oregano & Sage Salt
4 Tablespoons extra virgin olive oil
shavings of parmesan cheese
In a 350 degree oven, bake the sheet of flatbread in the oven until golden brown, about 1-2 minutes {watch carefully- it cooks fast!}. Break into 10-12 rough hewn pieces. Spoon the olive pesto over the sheet of flatbread evenly, leaving about an inch of the bread plain.
In a small bowl, add the lemon juice and salt, and whisk in the oil until it is emulsified. Toss a one Tablespoons with a handful of greens and dress lightly, just until coated. Place on the flatbread. Top with shavings of cheese.
Serve immediately.
*note: the pane will become soggy if prepared with the other ingredients too early. Put together about 15-20 minutes before serving.
1 sheet Pane Rustico Italian Flatbread
½ cup Olivada Olive Pesto
small handful of arugula greens
1 Tablespoon fresh lemon juice
1 tsp. Wild Oregano & Sage Salt
4 Tablespoons extra virgin olive oil
shavings of parmesan cheese
In a 350 degree oven, bake the sheet of flatbread in the oven until golden brown, about 1-2 minutes {watch carefully- it cooks fast!}. Break into 10-12 rough hewn pieces. Spoon the olive pesto over the sheet of flatbread evenly, leaving about an inch of the bread plain.
In a small bowl, add the lemon juice and salt, and whisk in the oil until it is emulsified. Toss a one Tablespoons with a handful of greens and dress lightly, just until coated. Place on the flatbread. Top with shavings of cheese.
Serve immediately.
*note: the pane will become soggy if prepared with the other ingredients too early. Put together about 15-20 minutes before serving.
Buon appetito! copyright 2011 Alisa Barry
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