Pan del Campo with Cheese and Greens
- Yield 8 servings
- Prep 8 mins
- Cook 12 mins
Refrigerated biscuits make this unusual dinner recipe easy to prepare.
“Pan del Campo, the original cowboy or camp flatbread, was cooked during the trail era in a skillet over an open fire.” Spears uses packaged biscuits and tops them with a pesto-like “mash,” cheese and greens for a rich, salad-like appetizer.
- Cilantro Nut Mash:
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons grated Parmigiano Reggiano
- 1/4 cup chopped pecans
- 1 -- garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon smooth goat cheese
- 1/4 teaspoon kosher salt
- Pan del Campo
- 16 ounces refrigerated biscuits (8-count), "Grand" size
- 8 -- bacon slices, cooked until very crisp, drained and crumbled
- 4 -- ripe tomatoes, sliced into thin rounds
- 2 cups (8 ounces) shredded Monterey Jack Cheese
- 1 cup goat cheese crumbles
- 2 cups field greens, washed and patted dry
- To prepare Cilantro-Nut Mash, combine cilantro, cheese, pecans and garlic in a food processor. Pulse while gradually adding oil. Add goat cheese and season with salt, processing just until slightly smooth.
- To prepare Pan Del Campo, preheat oven to 375F.
- Remove biscuits from can. Cut or pull apart into 8 equal pieces. Roll each piece into a 8-inch round on a floured work surface with a floured rolling pin. (The thinner the rounds, the crisper, lighter and better they’ll be.) Transfer to baking sheets and bake 10 minutes, or until browned. Remove from oven.
- Increase oven temperature to 400F. Spread each crust with 1 tablespoon Cilantro Nut Mash. Cover evenly with crumbled bacon, tomatoes and cheese. Return to oven 2 to 3 minutes, until cheese melts. Remove and garnish with field greens.
Recipe adapted from Grady Spears and June Naylor's The Texas Cowboy Kitchen.