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.