Serves 4


  • 2 Tbsp. olive oil
  • 2 red bell peppers, seeded and cut into 1" pieces
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 6 ounces shiitake mushrooms, stemmed and cut into 1/2 inch pieces
  • 14 pitted Kalamata olives, halved
  • 1 (14-ounce) can whole artichoke hearts, drained and cut into 1 inch pieces
  • 3 Tbsp. chopped Italian parsley
  • 1 (1-pound) ciabatta loaf, halved lengthwise
  • 1 garlic clove
  • 2 1/2 cups (1/2 pound) shredded Fontina
  • 2 Tbsp. grated Parmesan


    Active time: 25 minutes
    Total time: 40 minutes

    Preheat oven to 425°. Over medium heat in a large skillet, heat oil. Add red peppers and season with salt and pepper. Cover and cook, stirring a few times, until just tender, about 7 minutes. Add mushrooms and cook until tender, about 3 minutes. Stir in olives, artichokes, and parsley. Remove from heat; set aside.

    Bake ciabatta, cut sides up, directly on oven rack until starting to crisp, about 5 minutes. Rub cut sides with garlic. Place on a baking sheet. Evenly scatter 1 cup Fontina over ciabatta. Spoon skillet mixture onto ciabatta. Top evenly with remaining Fontina, then Parmesan. Bake on top rack until cheese melts, about 8 minutes. Cut each ciabatta half into 4 pieces and serve.

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