6 sheets of pane carasau (Sardinian flatbread) 5 ounces cherry tomatoes 5 ounces green onions 5 ounces radishes 5 ounces cucumbers 1 ounce Academia Barilla Monti Iblei Extra Virgin Olive Oil 3 ounces shaved Academia Barilla Pecorino Gran Cru cheese fresh chives for garnish salt and pepper to taste
Soak the flatbread in a bowl of water just long enough to soften it. Cut into 16 square or round sheets measuring about 2-3 inches. Cut all vegetables into very thin slices (less than 1/16 inch), season separately with a pinch of salt and freshly ground pepper, and drizzle with oil.
Place a sheet of flatbread in the center of each individual serving dish. Arrange a layer of tomato slices on it, slightly overlapping.
Cover with another sheet of flatbread and this time arrange radish slices on it. Place a third sheet of flatbread on the stack and cover with cucumber and green onions, finishing with the last sheet of flatbread.
Place shaved Pecorino on top of and around the stack. Drizzle with the rest of the olive oil and garnish with chives.