Recipe - Baked Garlic-Stuffed Antipasto Bread

KBTHOMPS / SUSAN FORTNEY
10 lg Cloves fresh garlic
1 lg Crusty; un cut or sliced up loaf French
bread
One half cup Butter
One fourth cup Olive oil
1 pack (9o) frozen; chopped
spinach, thawed and
squeezed dry
1 cn (14 oz) artichoke hearts;
drained and coarsely
chopped
One half cup Coarsely chopped parsley
1 cn Anchovy fillets; cut into
large pieces
1 cup Grated Swiss cheese
One half cup Grated mozzarella cheese
1 cup (4 oz) cut or sliced up black olives
1 tablespoon Capers
One fourth teaspoon Dried tarragon
One fourth Teaspooon dried basil
1 teaspoon Coarsely ground pepper
One half teaspoon Garlic salt

Preheat oven to 350 degrees.

Peel and coarsely chop garlic, set aside. Slice top off French bread
lengthwise. Carefully scoop out inside of loaf, tearing bread into small
pieces, and place in large bowl.

In large skillet, melt butter and all but 1 tablespoon of the olive oil
together until bubbly. Add garlic and stir for 30 seconds. Add spinach,
artichokes, parsley and anchovies. With a wooden spoon, gently combine
ingedients and cook about 1 minute. When thoroughly mixed, add to bread
pieces and toss well to mix. Add cheeses, black olives, capers and
seasonings. Toss well to mix.

Pack into hollowed out bread, replace top and wrap in foil. Bake for 30
minutes at 350 degrees F. Unwrap bread, drizzle with 1 tablespoon olive oil
and bake for additional 5 minutes. Slice into 1 One half inch slices. Serve
warm.

Posted to FOODWINE Digest by Kristi Thompson kbthomps@STUDENTS.WISC.EDU
on Sep 3, 1997