Dinner with Private Selection bruschetta stone-baked focaccia bread topped with creme fraiche sauce, marinated semi-dried tomatoes, italian pecorino romano cheese, diced tomatoes, onions and roasted garlic focaccia pizza, bruschetta
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FOCACCIA BREAD (WHEAT FLOUR, WATER, CANOLA OIL, YEAST, SALT, DEXTROSE), CREME FRAICHE SAUCE (WATER, CANOLA OIL, OLIVE OIL, SPICES, CREME FRAICHE [CULTURED PASTEURIZED CREAM, CHEESE CULTURES], BUTTER [CREAM], PECORINO ROMANO CHEESE [SHEEP'S MILK, SALT, CHEESE CULTURES, ENZYMES], GARLIC, SALT, WHEAT FLOUR, SUGAR, WHEAT GLUTEN, POTATO STARCH), MARINATED SEMI-DRIED TOMATOES (SEMI-DRIED TOMATOES, SUNFLOWER OIL, SALT, SPICES, GARLIC), PECORINO ROMANO CHEESE (SHEEP'S MILK, SALT, CHEESE CULTURES, ENZYMES), TOMATOES, ONIONS, ROASTED GARLIC (GARLIC, PALM OIL).
Private Selection, pizza, serving 167 g, package 11.8 oz/334 g. Ingredients as printed on the label.
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Cooks as parmesan, onions, garlic. Half of it left? Use up the parmesan.