Baked Garlic-Stuffed Antipasto Bread

Baked Garlic-Stuffed Antipasto Bread Ingredients

KBTHOMPS / SUSAN FORTNEY	1 c Grated Swiss cheese
10 lg Cloves fresh garlic	1/2 c Grated mozzarella cheese
1 lg Crusty; unsliced loaf French	1 c (4 oz) sliced black olives
1/2 c Butter	1 tb Capers
1/4 c Olive oil	1/4 ts Dried tarragon
1 pk (9-o) frozen; chopped	1/4 Teaspooon dried basil
1 cn (14 oz) artichoke hearts;	1 ts Coarsely ground pepper
1/2 c Coarsely chopped parsley	1/2 ts Garlic salt
1 cn Anchovy fillets; cut into

Instructions for Baked Garlic-Stuffed Antipasto Bread

Preheat oven to 350 degrees. Peel and coarsely chop garlic, set aside. Slice top off French bread lengthwise. Carefully scoop out inside of loaf, tearing bread into small pieces, and place in large bowl. In large skillet, melt butter and all but 1 tablespoon of the olive oil together until bubbly. Add garlic and stir for 30 seconds. Add spinach, artichokes, parsley and anchovies. With a wooden spoon, gently combine ingedients and cook about 1 minute. When thoroughly mixed, add to bread pieces and toss well to mix. Add cheeses, black olives, capers and seasonings. Toss well to mix. Pack into hollowed out bread, replace top and wrap in foil. Bake for 30 minutes at 350 degrees F. Unwrap bread, drizzle with 1 tablespoon olive oil and bake for additional 5 minutes. Slice into 1 1/2 inch slices. Serve warm. Posted to FOODWINE Digest by Kristi Thompson on Sep 3, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovy	Basil	Butter	Caper
Garlic	Ground Pepper	Mozzarella	Olive
Olive Oil	Parsley	Swiss Cheese	Tarragon

Stuffed Baked Artichokes Basil Garlic Butter Olive oil Cheese Parsley Garlic Salt Tarragon Grains

for flavor and categorization

This bread is amazing! I made it with spaghetti, and it was great. I will make this again, and again, and again!

sjones
on Jan 13 2007 8:04PM

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