Baked Garlic-Stuffed Antipasto Bread
Categories: Bread, Garlic, Cheese, Olive oil, Butter, Artichokes, Baked, Stuffed
10 large Cloves fresh garlic
1 large Crusty, unsliced loaf French
1/2 cup of butter
1/4 cup of Olive oil
one 9 ounce package of frozen, chopped spinach
one 14 ounce can of artichoke hearts;
1/2 cup of coarsely chopped parsley
1 can of Anchovy fillets, cut into
1 cup of Grated Swiss cheese Basic-Recipes.com
1/2 cup of grated mozzarella cheese
1 cup (4 oz) of sliced black olives
1 tablespoon of Capers
1/4 teaspoon of dried tarragon
1/4 teaspoon of dried basil
1 teaspoon of coarsely ground pepper
1/2 teaspoon of Garlic salt |
Instructions: Preheat oven to 350ºF. Peel and coarsely chop garlic, set aside. Slice top off French bread lengthwise. Carefully scoop out inside of loaf, tearing bread into small pieces, and place in large bowl. In large skillet, melt butter and all but 1 tablespoon of the olive oil together until bubbly. Add garlic and stir for 30 seconds. Add spinach, artichokes, parsley and anchovies. With a wooden spoon, gently combine ingredients and cook about 1 minute. When thoroughly mixed, add to bread pieces and toss well to mix. Add cheeses, black olives, capers and seasonings. Toss well to mix. Pack into hollowed out bread, replace top and wrap in foil. Bake for 30 minutes at 350ºF. Unwrap bread, drizzle with 1 tablespoon olive oil and bake for additional 5 minutes. Slice into 1 1/2 inch slices. Serve warm. Posted to FOODWINE Digest by Kristi Thompson <kbthomps@STUDENTS.WISC.EDU> on Sep 3, 1997 |
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