Vegetable Antipasto Stuffed Bread

By á-174942

Ingredients

• 1 loaf crusty bread - (9" to 12" long)
• 1/4 cup sun-dried tomatoes in olive oil drained, chopped (half of a small jar)
• 1/4 cup black pitted calamata or oil cured olives chopped
• 1/2 cup prepared pesto sauce
• 1/4 pound deli sliced provolone
• 1 jar roasted red peppers - (16 to 18 oz) drained
• 1 can quartered artichoke hearts in water - (15 oz), drained
• 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots)
• Coarse salt to taste
• Freshly-ground black pepper to taste
• Extra-virgin olive oil for drizzling

Details

Servings 4

Preparation

Step 1

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.

Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese.

Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

This recipe yields 4 servings.