Baked garlic-stuffed antipasto bread

1 Servings

Ingredients

Quantity Ingredient
10 larges Cloves fresh garlic
1 large Crusty; unsliced loaf French bread
½ cup Butter
¼ cup Olive oil
1 pack (9-o) frozen; chopped spinach, thawed and squeezed dry
1 can (14 oz) artichoke hearts; drained and coarsely chopped
½ cup Coarsely chopped parsley
1 can Anchovy fillets; cut into large pieces
1 cup Grated Swiss cheese
½ cup Grated mozzarella cheese
1 cup (4 oz) sliced black olives
1 tablespoon Capers
¼ teaspoon Dried tarragon
¼ Teaspooon dried basil
1 teaspoon Coarsely ground pepper
½ teaspoon Garlic salt

Directions

KBTHOMPS / SUSAN FORTNEY

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 1½ inch slices. Serve warm.

Posted to FOODWINE Digest by Kristi Thompson <kbthomps@...> on Sep 3, 1997

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