Baked Garlic-stuffed Antipasto Bread Recipe

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Baked Garlic-Stuffed Antipasto Bread

Linda Seide

By
@SeasideTV

This is great to serve as an hors d'oeuvres during football season or during a cocktail party at anytime of the year.

I've listed the serving size as 6-12. It really depends on how many pieces your guests eat.


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Comments:

Serves:

6-12

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Bread
Regional Style: Italian