Antipasto Cheesy Bread
Need an impressive and easy party appetizer? This is it! Cheesy, crusty, savory. It's got it all and then some.
- 1 large loaf ciabatta bread (about 1 lb.)
- ¾ lb. thinly sliced provolone cheese (24 slices), divided
- 10 thin slices deli salami (3 oz.)
- 1 (12-oz.) jar marinated artichoke hearts, drained and quartered if whole
- ¾ c. sliced black olives
- ¾ c. diced roasted red bell pepper
- ⅓ c. thinly sliced pepperoncini
- ½ c. thinly sliced pepperoni rounds
- ¼ tsp. McCormick ground black pepper, plus more for serving
- 2 tbsp. freshly grated Parmesan
- 1 tbsp. extra-virgin olive oil
- Preheat oven to 400°. Place ciabatta on a baking sheet. Using the tip of a sharp knife, score a 1" border around the top of the bread. Using your fingers, remove the crust from inside the border and a little bit of the bread underneath to create a 1" well. Reserve removed bread and crust for another use (makes great fresh breadcrumbs!).
- In a medium bowl, combine artichokes with olives, roasted red bell pepper, pepperoncini, pepperoni, and ¼ teaspoon black pepper.
- Line the bottom and sides of the bread bowl with a ⅓ of the provolone, overlapping slices as necessary to fit. Arrange salami slices on top of provolone, slightly overlapping each slice and allowing a little salami to hang over the border. Top salami with another ⅓ of the provolone.
- Arrange half the antipasto mixture in an even layer on top of the provolone and shingle remaining ⅓ of the provolone over the mixture, followed by another even layer of the remaining antipasto mixture.
- Sprinkle with Parmesan and brush exposed edges of the bread with olive oil.
- Cover with foil and bake until cheese is melty and bread is toasty, about 30 minutes.
- Let cool slightly, then slice. Serve sprinkled with more black pepper.