ANTIPASTO BREAD

Antipasto Bread image

Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.