We made a couple of grilled flatbreads for dinner last night…starting with Joyce’s focaccia crusts, we topped: one with garlic-and-herb chèvre, grilled summer squash, and a blend of dried italian spices.   And the other with grilled hot Italian sausage (from Stachowski brand charcuterie) and blistered cubanelle and purple bell peppers and spring onions from Spring Valley produce, accented with Arbrosana Olive Oil from Sapore near Eastern Market, and some grated pecorino romano cheese.  

We made a couple of grilled flatbreads for dinner last night…starting with Joyce’s focaccia crusts, we topped:

  • one with garlic-and-herb chèvre, grilled summer squash, and a blend of dried italian spices.  
  • And the other with grilled hot Italian sausage (from Stachowski brand charcuterie) and blistered cubanelle and purple bell peppers and spring onions from Spring Valley produce, accented with Arbrosana Olive Oil from Sapore near Eastern Market, and some grated pecorino romano cheese.  

Tags: recipes dinner grilling veggies