Wednesday, April 08, 2009

Vegetable Antipasto Stuffed Bread

I PROMISE as soon as I'm done writing this I will delete ALL Rachael Ray recipes from my program, with the exception of the vodka pasta recipe. I promise. Done. Because I keep thinking, "Oh maybe this is an exception to her sucking at life." No. It never is an exception and it always ranges from sub-par to awful and vomitous. This was just sub-par. Very salty. Not really very good. Not a make-again.


Vegetable Antipasto Stuffed Bread
Rachael Ray Sucks

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

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.

Yield: 4 servings

1 comment:

Ashley said...

Rachael Ray sucks at life. And she's not nice at all!