🥖 Venetian Parmesan Flatbread

The cheapest, fanciest meal you'll ever have

Author

Nahren Recipe Club
July 22, 2025

Hey there 👋

Glad you’re back. I’m Andrew, your guide to thrifty suppers that never taste cheap. Today I’ve got another recipe, never more than $3 a plate (and ready in 15)! Every email is written and sent by me, so just hit reply with questions, feedback, or just to say hi - I read every note!

A taste of Venetian cicchetti

In Venice’s cozy bacari (wine bars), locals graze on cicchetti: tiny toasts piled high on marble counters, washed down with a spritz. One of the simplest and most beloved versions is bread dressed with olive oil, a dusting of Parmesan, and a crack of black pepper. Today we’re giving you that same Venetian bar‑snack vibe on a nice flatbread, so you can feel just like you’re in Venice in 15 minutes.

Venetian Parmesan Flatbread

Ingredient

Amount

Est. cost*

Store‑bought flatbread (6–8″)

1 round

$0.60

Olive oil

1 Tbsp

$0.10

Grated Parmesan

¼ cup

$0.50

Freshly cracked black pepper

pinch

$0.05

Optional: Balsamic glaze or vinegar

1 tsp

$0.10

Prices pulled with Nahren, July 2025. Your store may vary.

Recipe

  1. Preheat broiler (or oven at 450 F) with a rack about 6" from the heat.

  2. Prepare flatbread: Place on a baking sheet and brush evenly with olive oil.

  3. Add cheese: Sprinkle grated Parmesan over the flatbread, leaving a ½" border.

  4. Broil: Cook 4–6 minutes, until cheese bubbles and edges turn golden‑crisp. Watch closely!

  5. Finish: Remove, crack on a generous pinch of black pepper, then lightly drizzle either balsamic glaze or a few drops of vinegar (½ tsp) if you like (I highly recommend).

  6. Serve: Slice into wedges and you’re done!

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See you next time 📅

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