Vegetable Antipasto Stuffed Bread Recipe

Name: Vegetable Antipasto Stuffed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf crusty bread, 9 to 12 inches in length; 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar; 1/4 cup black pitted calamata or oil cured olives, your preference, chopped; 1/2 cup prepared pesto sauce; 1/4 pound deli sliced provolone; 1 jar, 16 to 18 roasted red peppers, drained; 1 (15-ounce) can quartered artichoke hearts in water, drained; 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives); Coarse salt and black pepper; Extra-virgin olive oil, for drizzling

Servings: persons

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

1
Cut the top off a loaf of crusty bread.
2
Hollow out the inside of the bread.
3
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce.
4
Spread the mixture evenly across the bottom of the hollowed out bread.
5
Layer the cheese into the loaf.
6
Layer the roasted red peppers on top of the cheese.
7
Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers.
8
Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top.
9
Replace the top, cut the stuffed loaf into pieces and serve.

273

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf crusty bread, 9 to 12 inches in length, 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar, 1/4 cup black pitted calamata or oil cured olives, your preference, chopped, 1/2 cup prepared pesto sauce, and more.

Yes, Vegetable Antipasto Stuffed Bread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Antipasto Stuffed Bread

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