BAKED ANTIPASTO CHEESE BREAD
Forget all other stuffed cheese things: this ooey-gooey bread is a perfect holiday appetizer and has all the flavors of antipasto.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
- Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
- Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
- Let sit covered for 10 minutes before cutting into thick slices.
CHOPPED ANTIPASTO STUFFED BREAD
Steps:
- Preheat the oven to 200°F.
- Crisp the bread in the low oven and cool. Split and hollow out the bread.
- Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
- Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?
VEGETABLE ANTIPASTO STUFFED BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
ANTIPASTO SPREAD
These marinated vegetables are so versatile. You can use the spread on crackers or hot french bread slices, or as a savory sandwich filling with fresh tomatoes, and lettuce. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
Provided by Geema
Categories Spreads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 6 ingredients, mixing well; set aside.
- Combine remaining ingredients in a saucepan; bring to a boil.
- Pour dressing over vegetables and stir.
- Place in a large jar with a tight-fitting lid.
- Shake jar to stir ingredients; refrigerate overnight.
- Serve on hot crusty bread or crackers.
- Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
Nutrition Facts : Calories 299.3, Fat 28.2, SaturatedFat 3.9, Sodium 1269.9, Carbohydrate 11.6, Fiber 5.3, Sugar 2.4, Protein 2.8
STUFFED BREAD APPETIZERS
You may want to double the recipe for this hearty cold appetizer because I've found that folks just can't seem to stop eating it! -Tracy Westrom, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. , Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.
Nutrition Facts :
ANTIPASTO BREAD
Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.
Provided by Mary Close
Categories Weeknight
Time 1h5m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
- Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
- Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
- Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
- Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
- Beat the last egg and spread on top of the dough.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake until golden brown, 10-15 minutes more.
- Let sit at least 10 minutes before cutting into 2 inch squares.
- Serve warm.
Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3
ANTIPASTO BREAD
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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