Vegetable Antipasto Stuffed Bread Recipes
VEGETABLE ANTIPASTO-STUFFED BREAD
This is such a tasty vegetarian antipasto stuffed bread. Plus, you can pull this delicious appetizer together in 30 minutes or less!
Provided by Heavenly Home Cooking
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Cut the top off of a loaf of crusty bread. Hollow out the inside of the bread. You can cube and save the inside of the bread to make croutons later.
- In a small bowl, mix parsley, sun-dried tomatoes, olives, and pesto. 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 artichoke hearts and add them in a layer over the red peppers. Sprinkle in the pickled vegetables. Replace the top. Cut the stuffed loaf into pieces and serve.
Nutrition Facts : Calories 353 kcal, Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 1309 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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?
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