Pan Bagna

This was surprisingly good

Pan Bagna (Recipe as seen in The Big Book of Vegetarian by Kathy Farrell- Kingsley)

1 French baguette, about 16 inches long

1/4 cup fresh lemon juice

1 tablespoon olive oil

1 clove garlic, minced

1 large, ripe tomato, chopped

1 red bell pepper, chopped

2 green onions (white and light green parts), chopped

2 tablespoons chopped black olives, preferably kalamata

1 tablespoon drained capers

1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried

Salt and freshly ground black pepper

Slice the baguette in half horizontally.  Remove some of the interior of the bread to create a hollow space for the vegetables.  Transfer the crumbs to a blender or food processor and process until finely  chopped; set aside.

In a large bowl, whisk together the lemon juice, olive oil, and garlic.  Stir in the reserved bread crumbs, tomato, bell pepper, green onions, olives, capers, and thyme.  Season to taste with salt and pepper.  Spoon over the bottom half of the loaf.  Cover with the top half.  Slice and serve.


Pan Bagna