BAKED GARLIC-STUFFED ANTIPASTO BREAD

Baked Garlic-Stuffed Antipasto Bread image

Provided by Linda Seide

Time 50m

Number Of Ingredients 15

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5 clove garlic
1 large french bread loaf, unsliced
1/2 c butter
1/4 c olive oil, extra virgin
1 pkg chopped spinach, frozen
1 can(s) artichoke hearts
1/2 c parsley, italian
8 anchovy fillets, cut into large pieces
1 c swiss cheese, grated
1/2 c mozzarella cheese, grated
2 Tbsp capers
1/2 tsp tarragon, dried
1/2 tsp basil, dried
1 tsp garlic salt
1 tsp coarsely ground black pepper

Steps:

1. Thaw spinach and squeeze dry. Set aside.
2. Drain and coarsely chop artichoke hearts. Make sure you use the un-marinated ones. Also peel and coarsely chop the garlic and parsley. Set aside.
3. Cut top off french bread lengthwise and set aside. Carefully scoop out the inside of loaf, tearing bread into small pieces and putting them in a large mixing bowl.
4. In a large non-stick skillet, melt butter and oil until slightly bubbling. Add garlic and stir for 30 seconds.
5. Add spinach, artichoke hearts, parsley and anchovies, and stir lightly with a wooden spoon. When thoroughly mixed and heated through, add to the bowl with the bread pieces and toss until well-incorporated.
6. Add the cheeses, capers and seasonings. Mix well.
7. Pack mixture into hollowed out bread crust. Replace top and wrap in tin foil.
8. Bake for 30 minutes at 350 degrees.
9. Unwrap, drizzle some additional olive oil on top of crust and bake uncovered for 5 minutes.
10. Cut into 1-1/2 inch slices and serve warm.