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Antipasti-stuffed picnic loaf


Antipasti-stuffed picnic loaf

Ingredients

1 rustic round loaf, about 22cm (9in) across and 8cm (3in) high
4tbsp fresh pesto
250g (9oz) buffalo mozzarella cheese, drained and cut into
thick slices
1 x 290g jar of marinated roasted red peppers, drained and
roughly chopped
Handful of fresh basil leaves
1 x 180g jar baby artichoke hearts, drained


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Re-invent a loaf of bread to eat al fresco


In short
Preparation time:
20 mins
Serves:
4 people
Course:
Soups, starters & snacks
Nutrition (per portion)
  • 555 calories
  • 33g fat (9g saturates)

Method

1 Cut a lid approx 8cm (3in) in diameter off the top of the loaf and scoop out most of the bread inside, leaving a crust shell. Use the removed innards to make breadcrumbs for future use.

2 Spread the pesto evenly inside the base of the shell. Layer the mozzarella slices over the pesto then repeat with the red peppers, basil leaves and baby artichoke hearts. Replace the lid and cover the loaf in clingfilm. Place in the fridge with a heavy weight on top and chill overnight. To serve, cut the loaf into thick wedges.

Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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