Best 5 Chopped Antipasto Stuffed Bread Recipes

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**Indulge in the Symphony of Flavors with Chopped Antipasto Stuffed Bread: A Culinary Journey of Italian Delights**

Embark on an exquisite culinary adventure with our tantalizing Chopped Antipasto Stuffed Bread, an antipasto delight that bursts with vibrant flavors and textures. Picture perfectly golden-brown bread, hollowed out and filled to the brim with a medley of savory Italian delicacies. Imagine succulent salami, tangy provolone, salty olives, juicy sun-dried tomatoes, and aromatic roasted red peppers, all harmoniously united in every bite. This recipe offers two delightful variations – one bursting with classic Italian flavors and the other tantalizingly vegetarian. Both variations are sure to transport your taste buds to the vibrant streets of Italy. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED ANTIPASTO CHEESE BREAD



Baked Antipasto Cheese Bread image

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

One 1-pound block provolone (from the deli; not aged), about 2-inches thick and 4-inches wide
1 loaf ciabatta bread
3 ounces sliced prosciutto
3 ounces sliced Italian cured meat such as capicola, sopresatta or genoa salami
2 cups drained giardiniera, chopped
1/2 cup pitted green olives, chopped
2 tablespoons extra-virgin olive oil

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.

VEGETABLE ANTIPASTO STUFFED BREAD



Vegetable Antipasto Stuffed Bread image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
  • Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

CHOPPED ANTIPASTO STUFFED BREAD



Chopped Antipasto Stuffed Bread image

Categories     Bread     Salad

Yield 4 servings

Number Of Ingredients 12

1 baguette, semolina round loaf, or other crusty bread
3/4 pound mixed assorted Italian ham and salami (choose from Genoa salami, capocollo spicy ham, prosciutto, prosciutto cotto, sweet or hot sopressata, mortadella, hard salami, pepperoni, abruzzese salami, calabrese salami)
1/3 pound Italian table cheeses (choose from Provolone, Pecorino, Asiago, Fontina, Scamorza, or mozzarella)
1 cup giardiniera (Italian jarred hot pickled vegetables), drained
A handful of fresh flat-leaf parsley leaves, chopped
A handful of olives, pitted and chopped
1 celery rib with the greens, chopped
2 cups shredded romaine lettuce hearts
Juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Coarse black pepper
Shredded or torn fresh basil, if you have it, or a few spoonfuls of prepared pesto will do

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?

ITALIAN STUFFED BREAD



Italian Stuffed Bread image

Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!

Provided by davey

Categories     Main Dish Recipes     Pork     Ham

Time 2h25m

Yield 6

Number Of Ingredients 12

1 (1 pound) loaf frozen bread dough, thawed
1 tablespoon olive oil, or to taste
1 teaspoon dried oregano
1 teaspoon dried basil
16 slices mortadella
12 slices provolone cheese
12 thin slices capicola ham
12 slices Genoa salami
1 ½ cups sliced Roma tomatoes
1 ½ cups thinly sliced fresh mushrooms
1 egg, beaten
2 tablespoons sesame seeds

Steps:

  • Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
  • Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
  • Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 807.1 calories, Carbohydrate 42.4 g, Cholesterol 129.1 mg, Fat 51.8 g, Fiber 4.3 g, Protein 40.6 g, SaturatedFat 21.1 g, Sodium 2108.3 mg, Sugar 4.9 g

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

Categories     Cheese     Leafy Green     Olive     Pepper     Pork     Cocktail Party     Quick & Easy     Summer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

Steps:

  • Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
  • Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
  • Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
  • Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

Tips:

  • Use a variety of ingredients in your antipasto salad to create a colorful and flavorful dish.
  • Choose high-quality ingredients that are fresh and flavorful.
  • If you are using a store-bought antipasto salad, be sure to drain it well before using it.
  • If you are making your own antipasto salad, be sure to marinate the vegetables for at least 30 minutes before using them.
  • You can use any type of bread for this recipe, but a sturdy bread like a baguette or sourdough will work best.
  • Be sure to hollow out the bread completely so that there is plenty of room for the antipasto salad.
  • Top the bread with a sprinkle of grated Parmesan cheese before baking.
  • Serve the bread warm or at room temperature.

Conclusion:

Chopped Antipasto Stuffed Bread is a delicious and easy-to-make appetizer or main course. It is perfect for parties or potlucks, and it can also be made ahead of time. With its colorful and flavorful ingredients, this dish is sure to please everyone at your table.

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