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Flatbread_With_Walnuts_and_Speck_039
Flatbread_With_Walnuts_and_Speck_039

Flatbread with Walnuts and Parmigiano Reggiano Artichoke Spread

  

June 5, 2016

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: Serves 6

Ingredients

1 cup plus 2 tablespoons grated Cucina Classica Parmigiano Reggiano cheese, divided

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup mayonnaise

1 prepared flatbread or pizza crust, (about 6 by 16-inches)

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped speck or pancetta

1/4 cup chopped walnuts, lightly toasted

1 teaspoon fresh rosemary, coarsely chopped

Directions

1Preheat oven to 425°F. Combine 1 cup Parmigiano Reggiano, artichokes and mayonnaise in medium bowl. Refrigerate until ready to use.

2Brush flatbread with olive oil. Sprinkle with speck, walnuts, remaining Parmigiano Reggiano and rosemary. Place flatbread directly on oven rack and bake 10 minutes or until crisp.

3Serve flatbread with artichoke spread.

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