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
- 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
How to Make Baked Garlic-Stuffed Antipasto Bread
- 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.
