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Stuffed Italian Bread
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Stuffed Italian Bread
Great for a Mediterranean Tapas Party
Serving Size:
1 - 1 Lb Loaf Italian Bread (long)
12 Tablespoons Extra Virgin Olive Oil, divided
1 1/2 Large Tomatoes, seeded, diced
6 Tablespoons Capers, coarsely chopped
1 Clove Garlic, finely minced
1 Teaspoon Red Wine Vinegar
1/2 Cup Kalamata Olives, chopped
1/2 Cup Fresh Basil, coarsely chopped
1/2 Teaspoon Fresh Ground Black Pepper
4 Ounces Goat Cheese, crumbled
1. Cut the top 1/3 off bread; reserve. Trim 1/2 inch off the open face of the remaining 2/3 loaf (cut lengthwise like the previous slice.) Scoop out the inside of bread from the top and bottom bread pieces. The crust will look like two boats.
2. Cut the scooped out bread and 1/2 inch bread slice into 1/2 inch cubes. Place in a bowl and gently combine with 6 tablespoons of olive oil, tomatoes, capers, garlic, vinegar, olives, basil and pepper.
3. Sprinkle remaining olive oil over the 2 hollowed-out bread crusts. Place 1/2 of the bread mixture in the bottom bread crust; sprinkle with goat cheese. Mound the remaining bread mixture over the goat cheese; top with remaining bread crust. Tightly wrap loaf in plastic wrap. Refrigerate for 24 hours.
4. To serve, cut into 1 inch slices with sharp knife. Arrange on platter.
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