Antipasto Cheesy Bread
 
 
Need an impressive and easy party appetizer? This is it! Cheesy, crusty, savory. It's got it all and then some.
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 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
Instructions
  1. 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!).
  2. In a medium bowl, combine artichokes with olives, roasted red bell pepper, pepperoncini, pepperoni, and ¼ teaspoon black pepper.
  3. 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.
  4. 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.
  5. Sprinkle with Parmesan and brush exposed edges of the bread with olive oil.
  6. Cover with foil and bake until cheese is melty and bread is toasty, about 30 minutes.
  7. Let cool slightly, then slice. Serve sprinkled with more black pepper.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/05/09/antipasto-cheesy-bread/