Picnic loaves
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Picnic loaves
Last updated 6/12/2012 1:17:56 AM. Recipe ID 48551. Report a problem with this recipe.
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      Title: Picnic loaves
 Categories: Miamiherald, Main dish, Picnic
      Yield: 4 Servings
      2    Round bread loaves, 6-7 inch
    1/4 c  Pesto or olive paste
      4    To 6 oil-packed, sun-dried
           -tomatoes, drained and
           -coarsely chopped
      1 cn Chick peas(16oz); rinsed and
      1    Jar roasted peppers (4oz);
           -drained and chopped
      1 cn Mussels (2oz)
      4    To 8 anchovy filets; minced
      4 ts Capers
      2    Ripe tomatoes; thinly sliced
      2 bn Watercress; rinsed and
  With a sharp serated knife, cut out a circle int he top of the bread
  and remove it.  With your fingers, remove as much of the bready
  interior as possible. (Save it to make bread crumbs) Spread 1
  tablespoon pesto around the inside of a hollowed out bread. Scatter a
  quarteer od the sun0dried tomatoes on the bottom, and 1/2 cup of the
  chickpeas over that. Top with a quarter of the roasted peppers,
  amoked mussels and anchovies, 1 teaspoon of capers, a few tomato
  slices and a quarteer of the watercress leaves. Repeat the layers,
  beginning with the pesto. Place the bread cap on the filled bread and
  wrap in aluminum foil. Hollow out, fill and wrap the second loaf.
  Refrigerate for at least 1 hour or as long as 24 hours. To serve,
  unwrap the loaves and cut into wedges.
  Nutritional info per serving: 398 cal; 15g pro, 68g carb, 8g fat (17%)

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Recipe ID 48551 (Apr 03, 2005)

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