Antipasto Loaf Recipes

Steps:

• Cut baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
• Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
• Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.

Steps:

• CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
• MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
• TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Steps:

• 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.

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Steps:

• Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
• Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
• Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Steps:

• Core and seed peppers and cut lengthwise into 1/4" strips.
• Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
• Drain on papertowels.
• Line baking sheets with foil.
• On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
• (Dough shrinks, so let it relax and re-roll til it stays in shape.).
• Brush dough with beaten egg.
• Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
• Sprinkle with half of the black olives.
• Place half of the peppers down along long edge, not all over.
• Sprinkle whole top lightly with oregano.
• Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
• Pinch/seal edge and ends.
• Place bread diagonally on baking sheet.
• Repeat all with second loaf.
• Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
• Heat oven to 350.
• Brush loaves with egg.
• Make 6-7 slashes on top of each loaf.
• Sprinkle with poppy seeds.
• Bake 25-30 minutes.
• Serve warm or cold.

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.