Flatbread with Walnuts and Parmigiano Reggiano Artichoke Spread
June 5, 2016
- Prep: 15 mins
- Cook: 10 mins
- Yields: Serves 6
1 cup plus 2 tablespoons grated Cucina Classica Parmigiano Reggiano cheese, divided
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.