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Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE’S TIP: “On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (1 piece) equals 389 calories, 22 g fat (7 g saturated fat), 25 mg cholesterol, 838 mg sodium, 35 g carbohydrate, 3 g fiber, 14 g protein.


  1. Cut bread in half lengthwise, then in half widthwise. Place cut side 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.
  2. Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender.
  3. 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.
Originally published as Antipasto Bread in Simple & Delicious July/August 2007, p11

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