BAKED ANTIPASTO CHEESE BREAD
Forget all other stuffed cheese things: this ooey-gooey bread is a perfect holiday appetizer and has all the flavors of antipasto.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
- Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
- Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
- Let sit covered for 10 minutes before cutting into thick slices.
BAKED GARLIC-STUFFED ANTIPASTO BREAD
Steps:
- Preheat oven to 350 degrees. 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 ingedients 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 350 degrees F. 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 on Sep 3, 1997
Nutrition Facts : Calories 2013 calories, Fat 164.458061666555 g, Carbohydrate 72.8135333311211 g, Cholesterol 430.673 mg, Fiber 29.027708716998 g, Protein 79.2590524996263 g, SaturatedFat 88.3864401666332 g, ServingSize 1 1 Serving (1008g), Sodium 4299.09416666517 mg, Sugar 43.7858246141232 g, TransFat 10.8448694166619 g
EMERGENCY GARLIC BREAD
I stumbled upon this creation as I was needing some garlic bread but didn't have any French bread. You'd never know the difference!
Provided by CANDYLAND7
Categories Appetizers and Snacks Garlic Bread Recipes
Time 9m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat your oven's broiler, or a toaster oven.
- Separate the bun halves, and spread butter onto the cut side of each one. Sprinkle some garlic powder over the butter.
- Broil or toast until golden brown, about 4 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.3 g, Cholesterol 10.8 mg, Fat 5.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 235.1 mg, Sugar 3 g
CHOPPED ANTIPASTO STUFFED BREAD
Steps:
- Preheat the oven to 200°F.
- Crisp the bread in the low oven and cool. Split and hollow out the bread.
- Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
- Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?
ANTIPASTO BREAD
Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.
Provided by Mary Close
Categories Weeknight
Time 1h5m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
- Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
- Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
- Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
- Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
- Beat the last egg and spread on top of the dough.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake until golden brown, 10-15 minutes more.
- Let sit at least 10 minutes before cutting into 2 inch squares.
- Serve warm.
Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3
ANTIPASTO BREAD
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."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-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.
Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
BAKED GARLIC
Baked garlic is sweet and very yummy, as well as being very spreadable. Serve as an appetizer with a good crusty bread or with crackers. People can peel a piece of garlic off of the bulb and squeeze the soft, warm garlic our of its shell.
Provided by FROGETTE
Categories Appetizers and Snacks
Time 33m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
- Bake for 30 minutes, or until the garlic is soft.
Nutrition Facts : Calories 56.7 calories, Carbohydrate 6.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 24 mg, Sugar 0.2 g
ANTIPASTO BREAD
I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)
Provided by Wildflour
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Core and seed peppers and cut lengthwise into 1/4" strips.
- Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
- Drain on papertowels.
- Line baking sheets with foil.
- On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
- (Dough shrinks, so let it relax and re-roll til it stays in shape.).
- Brush dough with beaten egg.
- Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
- Sprinkle with half of the black olives.
- Place half of the peppers down along long edge, not all over.
- Sprinkle whole top lightly with oregano.
- Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
- Pinch/seal edge and ends.
- Place bread diagonally on baking sheet.
- Repeat all with second loaf.
- Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
- Heat oven to 350.
- Brush loaves with egg.
- Make 6-7 slashes on top of each loaf.
- Sprinkle with poppy seeds.
- Bake 25-30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6
ANTIPASTO BAKE
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
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