Antipasto Bread Recipe

A flavorful Italian bread that makes an excellent “finger-food” appetizer. Easy to make and tasty too. Check it out the Antipasto Bread recipe here!!

[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings:8[/one_third_last]

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

[/tab] [tab]Yield: 8 servings

Amount per serving.

Calories:389
Fat: 22 g (7 g saturated fat)
Cholesterol: 25 mg
Sodium: 838 mg
Carbohydrate: 35 g
Fiber: 3 g
Protein: 14 g

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Cut bread in half lengthwise then cut in half width wise.

Step 2

Place cut side up in a foil-lined baking dish. Brush with 2 tbsp olive oil. Bake at 450 degree F, for 8 minutes or until lightly browned.

Step 3

Meanwhile, heat remaining oil in a small skillet. Add carrot, green pepper, celery, onion and garlic. Saute for 5 minutes or until crisp-tender. Spread pesto over the bread.

Step 4

Arrange salami, tomatoes, carrot mixture and olives over the bread. Sprinkle with cheese.

Step 5

Bake for 10 minutes or until cheese is melted. Cut each piece of bread in half. Antipasto Bread is ready now. Serve warm.

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