Bread with Antipasti Filling

Ingredients

• 40 g basil
• 15 g pine nuts
• 30 g Parmesan
• 1 Garlic clove
• 80 ml olive oil
• Salt
• Pepper
• 12 artichoke hearts (canned)
• 150 g pickled red bell peppers (canned)
• 250 g mozzarella (9% fat) (2 balls)
• 150 g young spinach leaves
• 750 g round country loaf
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash basil, shake dry and pluck leaves. Roast pine nuts in a pan until fragrant, then remove. Grate parmesan.

2. 2.

   Peel garlic, blend with basil and pine nuts in a blender until fine. Add olive oil, mix in parmesan. Season pesto with salt and pepper.

3. 3.

   Drain artichoke hearts and bell peppers. Slice mozzarella into rounds.

4. 4.

   Wash spinach and blanch in boiling salted water for 1 minute. Drain, shock in cold water, then dry well.

5. 5.

   Cut off the top of the loaf, hollow out to 1 cm depth, spread pesto inside. Layer with mozzarella, bell pepper, and spinach. Season with salt and pepper. Top with artichoke hearts, drizzle lemon juice, place lid back on. Let sit for 1 hour.

6. 6.

   Slice bread into pieces and serve.