Antipasto Pie

Recipe Ingredients

1		Round or oval crusty chewy bread - (12") = (such as Tuscan-style or a sesame semolina)
1		Giardiniera - (14 to 16 oz) - drained
1/2 lb	227g / 8oz	Thinly sliced sharp provolone
1		Roasted red peppers - (14 to 16 oz) = (or 2 fresh roasted red bell peppers)
1 can		Quartered artichoke hearts - (14 oz) - drained
1		Bag mixed salad greens - (12 oz) - any variety
1/2 cup	20g / 0.7oz	Fresh Italian flat-leaf parsley leaves
15		Fresh basil leaves - (to 20) - torn
1/3 lb	151g / 5.3oz	Sliced Genoa salami
1/3 lb	151g / 5.3oz	Sliced sweet soppressata
1/3 lb	151g / 5.3oz	Sliced cappacola = (hot cured pork shoulder)
1/4		Red onion - thinly sliced
1		Vine-ripe tomato - thinly sliced
		Extra-virgin olive oil - for drizzling
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
8		Hot or sweet pickled cherry peppers
8		Bamboo party skewers - (8" to 12" long)
		Serving Suggestions
		Green and black olives
		Herb flavored potato chips

Recipe Instructions

Cut the top off of a large round or oval bread and hollow it out leaving a half-inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.

Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.

Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.

Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.

When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1A26) - from the TV FOOD NETWORK"

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