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Antipasto Bread

Name: Antipasto Bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 loaf (1 pound) unsliced Italian bread; 3 tablespoons olive oil, divided; 1 large carrot, chopped; 1 medium green pepper, chopped; 1 medium celery rib, chopped; 1 medium onion, chopped; 1 teaspoon minced garlic; 1/2 cup prepared pesto; 8 thin slices hard salami; 4 plum tomatoes, sliced; 1/2 cup chopped pitted green olives; 2 cups shredded Italian cheese blend

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Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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.”

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Ingredients

1 loaf (1 pound) unsliced Italian bread
3 tablespoons olive oil, divided
1 large carrot, chopped
1 medium green pepper, chopped
1 medium celery rib, chopped
1 medium onion, chopped
1 teaspoon minced garlic
1/2 cup prepared pesto
8 thin slices hard salami
4 plum tomatoes, sliced
1/2 cup chopped pitted green olives
2 cups shredded Italian cheese blend

Directions

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

1 piece: 389 calories, 22g fat (7g saturated fat), 25mg cholesterol, 838mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 14g protein.

Antipasto Bread

Total Time

Makes

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Ingredients

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