Pan Bagna

Pan Bagna
(bathed bread)

Serves 4

½ Cucumber, peeled, seeded, and thinly sliced lengthwise into long strips with a vegetable peeler

1 loaf French Farm/ Rosemary Olive Oil / Crisp Ciabatta

18 oil cured olives, pitted and chopped

3 cloves of garlic, crushed and finely chopped

10 small anchovy fillets (2 oz can), coarsely chopped

2 tablespoons extra virgin olive oil

4 to 5 thin slices of red onion

1/3 red pepper thinly sliced

1 thinly sliced tomato

¼ teaspoon of salt

¼ teaspoon fresh ground black pepper

12 large basil leaves

In a bowl, blend together olives, garlic, anchovies and their oil, and extra virgin olive oil.

Cut the French Farm loaf in half horizontally.

Brush the dressing onto the cut surface of both bread halves. On the bottom half, place the onion, red pepper, and tomato. Sprinkle with salt and pepper then add the basil leaves and finally the cucumber slices. Put the top of loaf back on and tightly wrap the loaf in plastic wrap. Refrigerate for at least 2 to 3 hours with a 5- pound weight on top. (Can use canned goods or milk carton, or a brick works well!) This enables the juices to soak into the bread.

To serve: unwrap the loaf and cut into wedges.