Antipasto Braid Recipe

Name: Antipasto Braid Recipe
Prep time: 25 min
Cook time: 30 min
Ingredients: 1/3 cup pitted Greek olives, chopped; 1/4 cup marinated quartered artichoke hearts, drained and chopped; 1/4 cup julienned oil-packed sun-dried tomatoes; 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided; 3 tablespoons olive oil, divided; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil; 1 tube (11 ounces) refrigerated crusty French loaf; 6 thin slices prosciutto or deli ham; 4 slices provolone cheese; 3/4 cup julienned roasted sweet red peppers

Antipasto Braid Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/antipasto-braid" target="_blank">www.tasteofhome.com.</a>

"We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. —Patricia Harmon, Baden, Pennsylvania..."

INGREDIENTS

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1/3 cup pitted Greek olives, chopped

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1/4 cup marinated quartered artichoke hearts, drained and chopped

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1/4 cup julienned oil-packed sun-dried tomatoes

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2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided

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3 tablespoons olive oil, divided

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1 tablespoon chopped fresh basil or 1 teaspoon dried basil

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1 tube (11 ounces) refrigerated crusty French loaf

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6 thin slices prosciutto or deli ham

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4 slices provolone cheese

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3/4 cup julienned roasted sweet red peppers

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