Pane Insalata with Olivada Pesto

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.

Buon appetito! copyright 2011 Alisa Barry

Bella's Signature Antipasti Platter

BELLA’S SIGNATURE ANTIPASTI PLATTER

1 cup Marcona Almonds                                    Pane Rustico

1/2 lb. La Quercia Prosciutto                            1 6oz. Olivada Olive Pesto

1/2 lb. Creminelli Tradizionale Sausage                1 6oz. Piccolo Pomodoro 8oz. 8oz. Sweet Grass Dairy Goat Cheese                          Tomato & Basil

8oz. Rogue River Smokey Blue Cheese                1 6oz. Caramelized Onion 8oz. Fresh Mozzarella Bocconcini                          Fennel & Golden Raisin

Choose your favorite large platter or cutting board.  Allow the goat cheese and blue cheese to come to room temperature, about 30 minutes. Have two cheese knives available.

For the Pane Rustico, drizzle with olive oil and salt.  Place in a 350 oven for 30 seconds or until brown.  Arrange the prepared Pane Rustico at the center (Tip: place the Pane Rustico on top of a cake stand for added height). Place the almonds and mozzarella in small bowls. Thinly slice the sausage and fan out along the edge.  Roll the prosciutto into cigars. Serve the Olivada pesto from the jar, or use a small bowl and have a serving spoon available.  The tomatoes and caramelized onions can also be served out of the jar or placed directly on the platter.  (Tip: if serving on the platter, reserve the liquid from the jar, as it makes a delicious condiment). Have small plates, forks, toothpicks, and napkins nearby. Keep your arrangement simple and casual, and you’ll have a wonderful antipasti platter for any party!

Serves 6-8

Buon appetito! copyright 2011 Alisa Barry