Baked Garlic-Stuffed Antipasto Bread

Baked Garlic-stuffed Antipasto Bread

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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
  • 8
    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

How to Make Baked Garlic-Stuffed Antipasto Bread


  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.

Printable Recipe Card

About Baked Garlic-Stuffed Antipasto Bread

Main Ingredient: Bread
Regional Style: Italian

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