Recipe: Toasted Garlic Bread with Antipasto Salad
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1 whole, Italian style loaf of bread
3 - 4 minced cloves garlic
olive oil as needed (approx. 1/4-1/3 cup)
aluminum foil for wrapping a baking bread
1 - 1 1/2 cups chopped jarred artichoke hearts
1/2 - 3/4 cup sundried tomato strips (oil cured is best for this)
1/2 - 3/4 cup sliced pitted Kalamata olives
1 - 1 1/2 cups cubed fresh mozzarella cheese
2-3 Tbs capers, well drained
1 cups chopped sliced pepperoni
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil
pinch of red pepper flakes
olive oil as needed (approx. 1/4 cup)
1 - 2 Tbs red wine vinegar
marinara sauce for serving (optional but good)
Preheat the oven to 400 degrees, a good bit ahead of time.
Slice an Italian country loaf of bread in half, from end to end, and spread each cut side with a generous amount of minced garlic tossed with olive oil.....put it back together, wrap it in aluminum foil and bake it in the oven until it is nice and hot.
While that's happening, you can make the antipasto salad by combining a handful of artichoke hearts with some sliced, pitted olives, sliced sundried tomatoes, some cubed fresh mozzarella cheese.....a few capers if you like and even some chopped sliced pepperoni......and then sprinkle in a little dried oregano and dried basil, add a pinch of red pepper flakes and finish with a little olive oil and a tiny bit of red wine vinegar and toss to combine.
When the bread is nice and hot, take it out of the oven and open it up.......and then place it back into the oven.....underneath the broiler.....to brown the cut sides for a few minutes.
Then cut it into individual servings and serve it over the top of some warm marinara sauce....with the antipasto salad right on top.
Make up your own ingredients for the antipasto salad with things like roasted red peppers or roasted eggplant.