Vegetable Antipasto-Stuffed Bread
This is such a tasty vegetarian antipasto stuffed bread. Plus, you can pull this delicious appetizer together in 30 minutes or less!
Servings: 8 servings
Calories: 353kcal
Ingredients
- 1 loaf crusty bread 9-12 inches in length
- ¼ cup fresh flat-leaf (Italian) parsley chopped
- ¼ cup sun-dried tomatoes in olive oil drained and chopped
- ¼ cup black pitted Kalamata olives chopped
- ½ cup prepared pesto
- ¼ pound deli-sliced provolone cheese
- 1 14-oz jar roasted red peppers
- 1 15-oz can artichoke hearts in water, drained
- 1 cup giardiniera (pickled vegetables) chopped
Instructions
- Cut the top off of a loaf of crusty bread. Hollow out the inside of the bread. You can cube and save the inside of the bread to make croutons later.
- In a small bowl, mix parsley, sun-dried tomatoes, olives, and pesto. Spread the mixture evenly across the bottom of the hollowed-out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the artichoke hearts and add them in a layer over the red peppers. Sprinkle in the pickled vegetables. Replace the top. Cut the stuffed loaf into pieces and serve.
Notes
Recipe adapted from Rachael Ray's 30-Minute Meals Get-Togethers cookbook
Nutrition
Calories: 353kcal | Carbohydrates: 51g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1309mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 2mg