I am blown away by how good this is. This tastes a lot like the creamy Caesar at Texas Roadhouse. But, there’s one key difference: theirs is a staggering 11 points for 2 ounces, while mine is only 3 points for 2 ounces. Boom!
I decided to combine all the classic elements of a puttanesca pasta preparation – olives, capers, anchovies, tomatoes, and garlic – and see what would happen if they were baked into a light bread. I purposely made them flat, so I could use them as a sandwich bun. And, the look is like a very savory panettone.
Yes, it’s salty…just look at the ingredients! But, it’s not overly salty. And, the roasted garlic cuts through all that brine.