Best Vegetable Antipasto Stuffed Bread Recipes

VEGETABLE ANTIPASTO-STUFFED BREAD

Vegetable Antipasto-Stuffed Bread image

This is such a tasty vegetarian antipasto stuffed bread. Plus, you can pull this delicious appetizer together in 30 minutes or less!

Provided by Heavenly Home Cooking

Time 20m

Number Of Ingredients 9

Ingredients

1 loaf crusty bread (9-12 inches in length)
1/4 cup fresh flat-leaf (Italian) parsley (chopped)
1/4 cup sun-dried tomatoes in olive oil (drained and chopped)
1/4 cup black pitted Kalamata olives (chopped)
1/2 cup prepared pesto
1/4 pound deli-sliced provolone cheese
1 14-oz jar roasted red peppers
1 15-oz can artichoke hearts (in water, drained)
1 cup giardiniera (pickled vegetables) (chopped)

Steps:

Cut the top off of a loaf of crusty bread. Hollow out the inside of the bread. You can cube and save the inside of the bread to make croutons later.
In a small bowl, mix parsley, sun-dried tomatoes, olives, and pesto. Spread the mixture evenly across the bottom of the hollowed-out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the artichoke hearts and add them in a layer over the red peppers. Sprinkle in the pickled vegetables. Replace the top. Cut the stuffed loaf into pieces and serve.

Nutrition Facts : Calories 353 kcal, Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 1309 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHOPPED ANTIPASTO STUFFED BREAD

Chopped Antipasto Stuffed Bread image

Categories Bread Salad

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 baguette, semolina round loaf, or other crusty bread
3/4 pound mixed assorted Italian ham and salami (choose from Genoa salami, capocollo spicy ham, prosciutto, prosciutto cotto, sweet or hot sopressata, mortadella, hard salami, pepperoni, abruzzese salami, calabrese salami)
1/3 pound Italian table cheeses (choose from Provolone, Pecorino, Asiago, Fontina, Scamorza, or mozzarella)
1 cup giardiniera (Italian jarred hot pickled vegetables), drained
A handful of fresh flat-leaf parsley leaves, chopped
A handful of olives, pitted and chopped
1 celery rib with the greens, chopped
2 cups shredded romaine lettuce hearts
Juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Coarse black pepper
Shredded or torn fresh basil, if you have it, or a few spoonfuls of prepared pesto will do

Steps:

Preheat the oven to 200°F.
Crisp the bread in the low oven and cool. Split and hollow out the bread.
Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?