The perfect marriage of finger-food and antipasto salad! Sure to be a crowd favorite!
A few notes about today:
I love spending time in coffee shops and I love that I have smelled like coffee all day.
I finished editing photos from the last wedding I photographed, which is a great feeling.
I found yet another round of content-stealing tonight, which made me a bit crabby. Grrrr.
The snow? And cold? And ice? And slipping on the ice? And cloudy, dreary days? It is all getting old. Really really old.
It is really funny to watch my 6-year-old do jumping jacks.
I’m very excited to drink my Nighty-Night tea and go to bed!
You have likely seen these loaded breads floating around the internet. Like grilled cheese sandwiches, they allow for much creativity. We had some friends over a few weeks ago, so I attempted my own version of the loaded, pull-apart bread. I combined antipasto salad with bread with appetizer with yummy. It was loved by all.
Preheat your oven to 350 degrees F. Place a large sheet of aluminum foil on a flat baking sheet and coat the foil generously with cooking spray. Set aside.
In a large bowl, combine:
1 stick butter, softened
1 tomato, chopped
1/4 pound genoa salami, chopped
4 oz. pepperoni, chopped
6-oz. can pitted black olives, drained and chopped
1 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 teaspoon oregano
Place a round loaf of Italian or sourdough bread onto a cutting board. Using a serrated knife, slice into the bread vertically and horizontally (rows should be 1 inch apart), while keeping the bottom of the loaf intact.
Spoon the antipasto mixture into the grooves of the bread.
Carefully transfer the loaded bread to the prepared foil/baking sheet. Sprinkle 1 cup of shredded mozzarella cheese over the top. Wrap the foil over the loaded bread loaf and pinch together at the top. Bake in the preheated oven for 15 minutes. Serve warm.
Here’s hoping this keeps you feeling warm and comforted, assuming your outside temp is thirty degrees or less, too!