Panelle Board Recipe

Preheat and prepare bread

Preheat oven to 400°F (200°C). Slice the house-baked pizza bread into 3/4-inch (2 cm) thick pieces. Arrange slices on a baking sheet in a single layer.

Combine 4 tablespoons extra-virgin olive oil, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Brush or lightly drizzle the seasoned oil over both sides of each bread slice.

Toast in the preheated oven 8–10 minutes, flipping once halfway, until edges are golden and crisp but interior still slightly tender. Remove and let cool slightly on a rack.

Make seasoned ricotta

In a medium bowl, combine 1 cup whole-milk ricotta, 2 tablespoons grated Parmesan, 1 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon grated garlic, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using). Stir until smooth and taste; adjust salt, pepper or lemon to balance.

If you prefer a silkier texture, whisk vigorously or pulse briefly in a small food processor/blender until creamy. Transfer to a serving bowl and drizzle with a little olive oil to finish.

Make quick pesto

In a small food processor, combine 1 cup packed fresh basil leaves, 2 tablespoons toasted pine nuts, 3 tablespoons grated Parmesan, 1 smashed garlic clove, 1/2 tablespoon lemon juice (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pulse while slowly drizzling in 3 tablespoons extra-virgin olive oil until the mixture forms a coarse, spreadable pesto. Scrape down sides and taste; adjust salt, cheese or oil as needed.

If you prefer a looser pesto, add an extra tablespoon of olive oil. Transfer to a small bowl.

Assemble the panelle board

Place the toasted bread slices on a serving board or platter. Spoon or spread the seasoned ricotta into a shallow bowl and place on the board. Add the pesto to a separate small bowl and place beside the ricotta. Arrange microgreens or basil leaves and thinly sliced radishes around the bowls and toast.

For service: Allow guests to spread seasoned ricotta on toast, dab with pesto as desired, then finish with microgreens, a sprinkle of flaky sea salt and an extra drizzle of olive oil. Serve with lemon wedges on the side for an optional bright squeeze.

Leftovers: Store ricotta and pesto covered in the refrigerator for up to 3 days. Toast can be stored at room temperature in an airtight container for a day or refreshed in a 350°F (175°C) oven for 5–7 minutes before serving.