GIARDINIERA BRUSCHETTA

Giardiniera Bruschetta image

Provided by Molly Yeh

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

One 16-ounce French loaf
4 tablespoons (57 grams) unsalted butter, at room temperature
2 tablespoons (30 grams) mayonnaise
1/2 cup (60 grams) shredded provolone
2 tablespoons fresh oregano, chopped, plus more for garnish
1 tablespoon fresh parsley, chopped, plus more for garnish
1 tablespoon fresh basil, chopped, plus more for garnish
1/4 teaspoon crushed red pepper flakes
2 to 3 dashes Worcestershire sauce
2 large cloves garlic, grated finely
3/4 teaspoon kosher salt
Couple turns black pepper
1 cup (140 grams) Italian giardiniera, drained and chopped
Grated Parmesan, for topping

Steps:

Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.