Antipasti-stuffed picnic loaf

Serves: 4

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Total Time: 20

Prep Time: 20

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

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

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