Baked Garlic-Stuffed Antipasto Bread

Baked Garlic-stuffed Antipasto Bread Recipe

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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


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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

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.

Printable Recipe Card

About Baked Garlic-Stuffed Antipasto Bread

Main Ingredient: Bread
Regional Style: Italian

Show 1 Comment & Review

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