 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISEâS TIP: âOn extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up.â Ingredients:
1 loaf (1 pound) unsliced italian bread |
3 tablespoons olive oil, divided |
1 large carrot, chopped |
1 medium green pepper, chopped |
1 medium celery rib, chopped |
1 medium onion, chopped |
1 teaspoon minced garlic |
1/2 cup prepared pesto |
8 thin slices hard salami |
4 plum tomatoes, sliced |
1/2 cup chopped pitted green olives |
2 cups (8 ounces) shredded italian cheese blend |
Directions:
1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned.
2. Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender.
3. Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve. Yield: 8 servings.
|
|