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Antipasto Braid

 Antipasto Braid
My family loves bruschetta and this recipe incorporates those flavors along with the hearty meat and cheese making this a perfect appetizer.
12 ServingsPrep: 25 min. Bake: 30 min. + standing


  • 1/3 cup pitted Greek olives, chopped
  • 1/4 cup marinated quartered artichoke hearts, drained and chopped
  • 1/4 cup julienned oil-packed sun-dried tomatoes
  • 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 6 thin slices prosciutto or deli ham
  • 4 slices provolone cheese
  • 3/4 cup julienned roasted sweet red peppers


  • Preheat oven to 350°. In a small bowl, toss olives, artichokes,
  • tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil
  • until combined.
  • On a lightly floured surface, carefully unroll French loaf dough;
  • roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in.
  • baking pan. Layer prosciutto, provolone cheese and red peppers
  • lengthwise down center third of rectangle. Top with olive mixture.
  • On each long side, cut 10 strips about 3-1/2 in. into the center.

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Antipasto Braid (continued)

Directions (continued)

  • Starting at one end, fold alternating strips at an angle across
  • filling, pinching ends to seal. Brush with remaining oil and
  • sprinkle with remaining Parmesan cheese.
  • Bake 30-35 minutes or until golden brown. Let stand 10 minutes before
  • cutting. Serve warm. Yield: 12 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.