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.”
- 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 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.
Originally published as Antipasto Bread in Simple & Delicious July/August 2007, p11
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