Pan Bagna

Name: Pan Bagna
Ingredients: 1 16-inch French baguette; 1/4 cup fresh lemon juice (2 lemons); 1 Tbs. olive oil; 1 medium clove garlic, minced; 1 ripe large tomato, chopped; 1 medium red bell pepper, chopped; 2 scallions (white and light green parts), chopped; 2 Tbs. chopped black olives, preferably kalamata; 1 Tbs. drained capers; 1 tsp. chopped fresh thyme or 1/4 tsp. dried

10 ingredients

8 steps

Ingredients

1 16-inch French baguette
1/4 cup fresh lemon juice (2 lemons)
1 Tbs. olive oil
1 medium clove garlic, minced
1 ripe large tomato, chopped
1 medium red bell pepper, chopped
2 scallions (white and light green parts), chopped
2 Tbs. chopped black olives, preferably kalamata
1 Tbs. drained capers
1 tsp. chopped fresh thyme or 1/4 tsp. dried

Directions

1

Cut baguette lengthwise in half.
2

Scoop out soft center from both halves, (leaving 1/2-inch-thick shells) and transfer to food processor or blender and process until fine crumbs form.
3

Set bread shells and crumbs aside.
4

In large bowl, whisk together lemon juice, oil and garlic.
5

Stir in reserved bread crumbs, tomato, bell pepper, scallions, olives, capers and thyme.
6

Season with salt and freshly ground pepper to taste.
7

Spoon crumb mixture into bottom bread shell and replace top.
8

Cut crosswise into 4 sections to serve.