Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
¼ Cup EVO
4 slices country bread such as semolina, ciabatta, cut 1-inch thick
4 thick slices mild provolone cheese
2 TBS red wine vinegar
2 TBS fresh thyme leaves, minced
Salt, pepper to taste.
Heat olive oil medium-high non-stick skillet
Add bread slices and brown each side, adding more oil as needed.
Remove slices from pan and place on serving dish
Add cheese slices a few slices at a time to same skillet and allow JUST to melt.
Transfer with metal spatula and place slice on each bread slice
Sprinkle cheese with a little red wine vinegar, add salt and pepper to taste.
Sprinkle on Thyme