Ciabatta Garlic Bread




Our afternoon in the kitchen.



















Chop pancetta into bite size pieces.


















While the pancetta is getting crispy, prepare the garlic oil/butter.


















Slice shiitake and portobello mushrooms (or the mushrooms of your choice).


















Add mushrooms to a heated skillet. When soft and browned, deglaze pan with your favorite port.


















Load up the ciabatta bread with the toppings you prepared. Bake at 400 degrees for   4-6 minutes.


















Toss arugula and spinach with a swirl of violet balsamic vinegar, olive oil and a few grinds of sea salt and lemon pepper. Top the warm ciabatta with the dressed greens.





Enjoy as light lunch shared on a sunny afternoon or as the perfect side for your family dinner.



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