Baked Garlic-Stuffed Antipasto Bread
By
Linda Seide
@SeasideTV
1
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.
I've listed the serving size as 6-12. It really depends on how many pieces your guests eat.
Ingredients
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5 clovegarlic
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1 largefrench bread loaf, unsliced
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1/2 cbutter
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1/4 colive oil, extra virgin
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1 pkgchopped spinach, frozen
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1 can(s)artichoke hearts
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1/2 cparsley, italian
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8anchovy fillets, cut into large pieces
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1 cswiss cheese, grated
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1/2 cmozzarella cheese, grated
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2 Tbspcapers
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1/2 tsptarragon, dried
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1/2 tspbasil, dried
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1 tspgarlic salt
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1 tspcoarsely ground black pepper
How to Make Baked Garlic-Stuffed Antipasto Bread
- Thaw spinach and squeeze dry. Set aside.
- 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.
- 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.
- In a large non-stick skillet, melt butter and oil until slightly bubbling. Add garlic and stir for 30 seconds.
- 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.
- Add the cheeses, capers and seasonings. Mix well.
- Pack mixture into hollowed out bread crust. Replace top and wrap in tin foil.
- Bake for 30 minutes at 350 degrees.
- Unwrap, drizzle some additional olive oil on top of crust and bake uncovered for 5 minutes.
- Cut into 1-1/2 inch slices and serve warm.
