Philadelphia Antipasto Loaf Recipes

ANTIPASTO LOAF

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.

ANTIPASTO BREAD

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.