Smoked Antipasto Picnic Bread Recipe at MyDish

Smoked Antipasto Picnic Bread

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Method

  • Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180C oven for 30-40mins ( to save time you could equally use ready prepared roast peppers and onions from the deli counter )
  • To assemble ,
  • Cut the top from the loaf and scoop out all the insides to leave a 1 ½ - 2cm crust all round the inside of the loaf. Layer up all the ingredients inside the crust packing them down as you go until the loaf is filled. Replace the lid and wrap the whole loaf tightly in cling film.Leave for 30mins. Serve cut into wedges or place in the fridge until ready to serve.
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    Ingredients

    • 1 Large round crusty loaf
    • 2 Large red onions. peeled and cut into 10 wedges each
    • 1 red pepper. cored and cut into 1cm strips
    • 1 Yellow pepper. cored and cut into 1cm strips
    • 1tbsp Olive oil
    • 240g Sunblush tomatoes
    • 1 pack Rannoch Smokery sliced smoked chicken
    • 1 pack Rannoch Smokery sliced smoked carpaccio
    • 1 Smoked brie
    •  Small bunch basil leaves
    •  Handful of baby spinach
    • 150g Chargilled aubergines

    By Views 2394  Added Tue May 19 2009


    The perfect picnic meal in one delicious combo!