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Antipasto Bread

1 loaf (1 pound) unsliced Italian bread
3 tablespoons olive oil, divided
1 large carrot, chopped
1 medium green pepper, chopped
1 medium celery rib, chopped
1 medium onion, chopped
1 teaspoon minced garlic
1/2 cup prepared pesto
8 thin slices hard salami
4 plum tomatoes, sliced
1/2 cup chopped pitted green olives
2 cups (8 ounces) shredded Italian cheese blend

Cut bread in half lengthwise, then in half widthwise. Place cut side

Printed from tasteofhome.com Sep 5, 2008

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Antipasto Bread cont.

up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with 2
tablespoons oil. Bake at 450° for 5-8 minutes or until lightly
browned. Meanwhile, in a small skillet, saute the carrot, green
pepper, celery, onion and garlic in remaining oil for 5 minutes or
until tender. Spread pesto over bread. Top with salami, tomatoes,
carrot mixture and olives. Sprinkle with cheese. Bake for 8-10
minutes or until cheese is melted. Cut each piece of bread in half to
serve.

Yield: 8 servings.