Ingredients for Antipasto Bread
- 0 Red Sweet Bell Pepper
- 0 Green Bell Pepper
- 2 tablespoons olive oil
- 0 Flour
- 0 Frozen Bread Dough
- 0 Eggs
- 0 Provolone Cheese
- 4 ounces thinly sliced salami
- 1/2 cup sliced ripe olives
- 0 Oregano
- 0 Poppy Seed
- 1 (1 pound) loaf Italian bread
- 2 tablespoons balsamic vinegar
- 1 clove minced garlic
- 1 (8 ounce) package mozzarella cheese
- 4 ounces thinly sliced prosciutto
- 1 (6.5 ounce) jar marinated artichoke hearts
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil leaves
- 1/4 teaspoon freshly ground black pepper
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How to Make Antipasto Bread
- Preheat oven to 350°F (175°C).
- Slice the loaf of bread horizontally almost all the way through, creating a pocket. Don't cut all the way through, or the bread will fall apart.
- In a small bowl, whisk together olive oil, balsamic vinegar, and minced garlic.
- Drizzle the olive oil mixture evenly over the inside of the bread.
- Layer the mozzarella cheese, salami, prosciutto, artichoke hearts, sun-dried tomatoes, and olives inside the bread pocket.
- Sprinkle with fresh basil and black pepper.
- Wrap the bread tightly in aluminum foil.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
13g
Fat
173g
Carbs
4g
