Categories: Dinner
Ingredients
- 1 (12 in) round or oval, crusty, chewy bread sych as Tuscan style or sesame semolina
- 1 (14-16 oz) jar giardiniera
- 1/2 lb thinly sliced sharp provalone
- 1 (14-16 oz) jar roasted red peppers
- 1 (14 oz) can quartered artichoke hearts in water, drained
- 1 (12 oz) bag mixed salad greens, any variety
- 1/2 C ( a couple handfuls) fresh Italian flat leaf parsley leaves
- 15-20 leaves fresh basil, torn
- 1/3 lb sliced Genoa salami
- 1/3 lb sliced sweet soppressata
- 1/3 lb slice cappacola
- 1/4 red onion, thinly sliced
- extra-virgin olive oil, for drizzling
- coarse salt and pepper
- 8 hot or sweet pickled
- 8 (8, 10 or 12 in) bammboo skewers
Directions
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Cut the top off of a large round oroval vread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.
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Pulse the giardiniera in a food processor into a coarse relish. spread and press relish into the bottom of you bread shell in an even layer. Top relish with a layer of provalone slices, red pepper slices and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antiapasto as possible.
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Combine greens, parsley and basil into a bowl. Add a thin layer of grens on top of the artichokes and drizzle with oil. Top with a few more greens, onion and tomato slices and drizzle more oil. Season the top of filled shell with salt and pepper.
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When ready to serve, s[ear hot or sweet cherry peppers on 10 or 12 in bammboo skewers and space out 8 skewers equiditant around the bread. Cut bread into wedges, like a pie