Baked Garlic-Stuffed Antipasto Bread
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Baked Garlic-Stuffed Antipasto Bread
  Antipasto    Bread  
Last updated 6/12/2012 1:06:11 AM. Recipe ID 31555. Report a problem with this recipe.
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      Title: Baked garlic-stuffed antipasto bread
 Categories: None
      Yield: 1 Servings
 
MMMMM------------------KBTHOMPS / SUSAN FORTNEY-----------------------
     10 lg Cloves fresh garlic
      1 lg Crusty; unsliced loaf French
           -bread
    1/2 c  Butter
    1/4 c  Olive oil
      1 pk (9-o) frozen; chopped
           -spinach, thawed and
           -squeezed dry
      1 cn (14 oz) artichoke hearts;
           -drained and coarsely
           -chopped
    1/2 c  Coarsely chopped parsley
      1 cn Anchovy fillets; cut into
           -large pieces
      1 c  Grated Swiss cheese
    1/2 c  Grated mozzarella cheese
      1 c  (4 oz) sliced black olives
      1 tb Capers
    1/4 ts Dried tarragon
    1/4    Teaspooon dried basil
      1 ts Coarsely ground pepper
    1/2 ts 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 1/2 inch
  slices. Serve warm.
  




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Recipe ID 31555 (Apr 03, 2005)

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