Save to your scrapbook
Prosciutto and Artichoke Schiacciata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This mushroom-flavoured bread stuffed with artichokes, Italian smoked ham and cheese makes a great focal point for a special picnic. It can be made in the morning and packed when freshly baked, or prepared a day ahead and served chilled. Serve with a simple plum tomato and fresh basil salad.
Use Waitrose Dried Porcini Mushrooms as well as or instead of the forest mushrooms.
Typical values per serving:
This recipe was first published in Sun May 01 01:00:00 BST 2005.