15 ounce artichoke hearts in water drained quartered canned
4 servings coarse salt and pepper black
1 loaf top
0.3 pound deli provolone sliced
1 cup in bulk bins near deli section italian with bulk olives) hot
0.3 cup oil cured olives black pitted chopped
0.3 cup sun-dried tomatoes in olive oil drained chopped
4 servings olive oil extra-virgin for drizzling
0.5 cup pesto sauce prepared
1 jar roasted peppers red drained
Equipment
Directions
Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce.
Spread the mixture evenly across the bottom of the hollowed out bread.
Layer the cheese into the loaf.
Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers.
Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
