Best 6 Philadelphia Antipasto Loaf Recipes

BAKED ANTIPASTO CHEESE BREAD

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.

ANTIPASTO PLATTER

Steps:

• In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTO BREAD

Steps:

• Core and seed peppers and cut lengthwise into 1/4" strips.
• Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
• Drain on papertowels.
• Line baking sheets with foil.
• On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
• (Dough shrinks, so let it relax and re-roll til it stays in shape.).
• Brush dough with beaten egg.
• Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
• Sprinkle with half of the black olives.
• Place half of the peppers down along long edge, not all over.
• Sprinkle whole top lightly with oregano.
• Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
• Pinch/seal edge and ends.
• Place bread diagonally on baking sheet.
• Repeat all with second loaf.
• Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
• Heat oven to 350.
• Brush loaves with egg.
• Make 6-7 slashes on top of each loaf.
• Sprinkle with poppy seeds.
• Bake 25-30 minutes.
• Serve warm or cold.

ANTIPASTO LOAF

Steps:

• CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
• MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
• TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

PHILADELPHIA ANTIPASTO LOAF

Steps:

• Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
• Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
• Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.