Baked Garlic-stuffed Antipasto Bread Recipe

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Baked Garlic-Stuffed Antipasto Bread

Linda Seide


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.

★★★★★ 1 vote
15 Min
35 Min


5 clove
1 large
french bread loaf, unsliced
1/2 c
1/4 c
olive oil, extra virgin
1 pkg
chopped spinach, frozen
1 can(s)
artichoke hearts
1/2 c
parsley, italian
anchovy fillets, cut into large pieces
1 c
swiss cheese, grated
1/2 c
mozzarella cheese, grated
2 Tbsp
1/2 tsp
tarragon, dried
1/2 tsp
basil, dried
1 tsp
garlic salt
1 tsp
coarsely ground black pepper


1Thaw spinach and squeeze dry. Set aside.
2Drain and coarsely chop artichoke hearts. Make sure you use the un-marinated ones. Also peel and coarsely chop the garlic and parsley. Set aside.
3Cut 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.
4In a large non-stick skillet, melt butter and oil until slightly bubbling. Add garlic and stir for 30 seconds.
5Add 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.
6Add the cheeses, capers and seasonings. Mix well.
7Pack mixture into hollowed out bread crust. Replace top and wrap in tin foil.
8Bake for 30 minutes at 350 degrees.
9Unwrap, drizzle some additional olive oil on top of crust and bake uncovered for 5 minutes.
10Cut into 1-1/2 inch slices and serve warm.

About this Recipe

Main Ingredient: Bread
Regional Style: Italian