Vegetable Anitpastos-stuffed Bread

By dette

Ingredients

• 1 loaf crusty bread, 9-12 inches in length/diameter
• 1/4 c fresh flat-leaf parsley, chopped
• 1/4 c. sun-dried tomatoes, in olive oil, drained,
• chopped
• 1/4 c. black pitted Kalamata oil-cured olives, chopped
• 1/2 c. prepared pesto, store-bought or homemade
• 1/4 # deli-sliced provolone cheese
• 1 jar (14 oz) roasted red peppers, drained
• 1 can (15 oz) quartered artichoke hearts in water,
• drained
• 1 c. copped giardiniera (pickled vegetables)
• Juice of 1/2 lemon
• Coarse salt and freshly ground back pepper, to taste
• EVOO for drizzling
• 1/2 a sack mixed greens,

Details

Servings 4

Preparation

Step 1

Cut the top of a loaf of crusty bread. Hollow out the inside of the bread.
Mix parsley, sun-dried tomaotes, olives, and pesto. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the raseted red peppers on top of the cheese. Coarsely chop the artichoke hearts and add them in a layer over the red peppers. Sprinkle in the pickled vegetables. Coat the greens with lemon, salt, a d pepper and a generous drizzle of EVOO. Pile the greens on top of the filled loaf and replace the top. Cut the stuffed loaf into pices and serve.