Best 4 Vegetable Antipasto Stuffed Bread Recipes
In this comprehensive guide, we present a delightful culinary journey through the world of Vegetable Antipasto Stuffed Bread. This delectable dish combines the vibrant flavors of fresh vegetables, savory antipasto, and the comforting embrace of toasted bread. We will guide you through two irresistible recipes: the classic Vegetable Antipasto Stuffed Bread and its vegetarian counterpart, the Roasted Vegetable and Feta Stuffed Bread. Both recipes promise an explosion of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're hosting a gathering or seeking a hearty and flavorful meal, this stuffed bread is the perfect choice. Let's embark on this culinary adventure and discover the secrets behind this irresistible dish.
Let's cook with our recipes!
VEGETABLE ANTIPASTO-STUFFED BREAD
This is such a tasty vegetarian antipasto stuffed bread. Plus, you can pull this delicious appetizer together in 30 minutes or less!
Provided by Heavenly Home Cooking
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Cut the top off of a loaf of crusty bread. Hollow out the inside of the bread. You can cube and save the inside of the bread to make croutons later.
- In a small bowl, mix parsley, sun-dried tomatoes, olives, and pesto. 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 artichoke hearts and add them in a layer over the red peppers. Sprinkle in the pickled vegetables. Replace the top. Cut the stuffed loaf into pieces and serve.
Nutrition Facts : Calories 353 kcal, Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 1309 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ANTIPASTO BREAD
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.
Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
CHOPPED ANTIPASTO STUFFED BREAD
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?
MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
Tips:
- Use a variety of vegetables for a more colorful and flavorful antipasto.
- If you don't have any sun-dried tomatoes, you can use regular tomatoes, just be sure to roast them first.
- If you don't have any balsamic vinegar, you can use red wine vinegar instead.
- Be sure to let the bread cool slightly before slicing it, otherwise, the cheese will be too melty.
- Serve the bread immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This vegetable antipasto stuffed bread is a delicious and easy appetizer that is perfect for any party or gathering. It is also a great way to use up leftover vegetables. The bread is filled with a variety of vegetables, cheese, and herbs, and it is then baked until golden brown. The result is a flavorful and satisfying dish that is sure to please everyone.
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