Recipe - Italian Antipasto Salad

1 cup Quartered marinated
artichoke hearts; drained
6 Thin slices partskim
mozzarella cheese
1 Italian wide baguette
Halved lengthwise and
scooped out
Salt and pepper
1 Red or green bell pepper;
cut or sliced up into rings
2 tablespoon Chopped fresh parsley
1 tablespoon Fresh lemon juice
2 tablespoon Olive oil
One half Head curly endive or frisee

The widestyle Italian baguettes are perfect for this dish. For better
flavor, you can warm the olive oil in a saucepan for a few minutes before
using it.

Layer artichokes and cheese on bottom of loaf. Sprinkle with salt and
pepper. Top with peppers, parsley, and lemon juice. Sprinkle with olive
oil. Top with endive or frisee. Replace top half of loaf. Wrap well in
plastic wrap. Let stand 30 minutes, then slice. Makes 6 to 8