<< Back to all Cucina Recipes

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

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


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.