Baked garlic-stuffed antipasto bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Cloves fresh garlic |
| 1 | large | Crusty; unsliced loaf French bread |
| ½ | cup | Butter |
| ¼ | cup | Olive oil |
| 1 | pack | (9-o) frozen; chopped spinach, thawed and squeezed dry |
| 1 | can | (14 oz) artichoke hearts; drained and coarsely chopped |
| ½ | cup | Coarsely chopped parsley |
| 1 | can | Anchovy fillets; cut into large pieces |
| 1 | cup | Grated Swiss cheese |
| ½ | cup | Grated mozzarella cheese |
| 1 | cup | (4 oz) sliced black olives |
| 1 | tablespoon | Capers |
| ¼ | teaspoon | Dried tarragon |
| ¼ | Teaspooon dried basil | |
| 1 | teaspoon | Coarsely ground pepper |
| ½ | teaspoon | Garlic salt |
Directions
KBTHOMPS / SUSAN FORTNEY
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 1½ inch slices. Serve warm.
Posted to FOODWINE Digest by Kristi Thompson <kbthomps@...> on Sep 3, 1997