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    Home » Appetizers » Loaded Antipasto Bread

    Loaded Antipasto Bread

    Published: Mar 20, 2013 · Modified: Dec 18, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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

    Mix well.

    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!

    Loaded Pull-Apart Antipasto Bread

    The marriage of finger-food and antipasto salad!
    No ratings yet
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    Course: Appetizer
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 8 servings
    Calories: 319kcal
    Author: Megan Porta

    Ingredients

    • 1 stick butter softened
    • 1 tomato chopped
    • 1/4 lb. genoa salami chopped
    • 4 oz. pepperoni chopped
    • 6 oz. can pitted black olives drained and chopped
    • 2 cups mozzarella cheese shredded and divided
    • 2 cloves garlic minced
    • 1 tsp. oregano
    • 1 round loaf Italian or sourdough bread

    Instructions

    • Preheat oven to 350 degrees F. Place a large sheet of aluminum foil on a flat baking sheet and coat the foil with cooking spray. Set aside.
    • In a large bowl, combine the butter, tomato, salami, pepperoni, olives, 1 cup of cheese, garlic and oregano. Mix well.
    • Place the 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 bread to the prepared foil/baking sheet. Sprinkle the remaining 1 cup of cheese over top. Wrap the foil over the loaded bread loaf and pinch the foil together at the top. Bake in the preheated oven for 15 minutes. Serve warm.

    Nutrition

    Calories: 319kcal | Carbohydrates: 2g | Protein: 13g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 847mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!



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    Reader Interactions

    Comments

    1. Jennifer

      January 09, 2014 at 8:45 pm

      this is called pull bread. not just antipasto.

      Reply
    2. Megan Porta

      November 16, 2013 at 2:52 am

      Hi Rita! I'm so glad you like my website! I hope you enjoy the recipes. You would definitely be able to prep this beforehand. Be sure not to add the ingredients to the bread until you are ready to bake it. Let me know how everything turns out! Thank you so much for sharing my website with your friends!
      Megan

      Reply
    3. Rita

      November 15, 2013 at 4:10 pm

      i am in love with all of your recipes and making 3 for tomorrow's FRIENDSGIVING. One question – do u think i can prep this tonight and just throw it in the oven tomorrow at the party? also, can i use diced tomatoes maybe even the garlic and basil flavored kind or do u recommend just fresh tomatoes?? Thanks again. I have shared your site and recipes with many many friends 🙂

      Reply
    4. Anxhela

      April 23, 2013 at 4:15 pm

      Wow that looks delicious. Seriously wish I could taste it from the screen haha. I always love your recipes.

      Reply
    5. JeffJeff

      March 24, 2013 at 11:37 pm

      Not the olives! Gah!! That worst part of antipasto… I can't help it! Maybe I'd substitute for some small mushrooms or artichokes? Still… it does add a certain extra colour to this recipe. I still love you despite this… :p

      Reply

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