Vegetable Antipasto Stuffed Bread

Recipe Ingredients

1		Loaf crusty bread - (9" to 12" long)
1/4 cup	59ml	Sun-dried tomatoes in olive oil - drained, chopped
		= (half of a small jar)
1/4 cup	59ml	Black pitted calamata or oil cured olives - chopped
1/2 cup	118ml	Prepared pesto sauce
1/4 lb	113g / 4oz	Deli sliced provolone
1		Roasted red peppers - (16 to 18 oz) - drained
1		Quartered artichoke hearts in water - - (15 oz), drained
1 cup	237ml	Giardiniera, pickled vegetables
		= (hot pickled peppers, cauliflower,
		Carrots)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - for drizzling

Recipe Instructions

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.

Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese.

Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D05) - from the TV FOOD NETWORK

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