Here is the perfect picnic/hike fare when paired with carrot and celery sticks, hummus, Lay's* potato chips, orange slices, grapes and Hersey's chocolate mini bars*. And, this creation can be made the night before, and it just gets better as it sits!!
(serves 6)
3 cups marinated artichokes, chopped
1&1/2 cups roasted red peppers, chopped
3/4 cup pitted black olives, chopped
4 T. EVOO
1&1/2 t. dried oregano
Kosher* salt and freshly ground pepper, to taste
1 round rustic loaf (about 1&1/2 lbs.) , split horizontally
4 oz. thinly sliced ham or prosciutto
4 oz. thinly sliced mortadella
4 oz. thinly sliced salami
6 oz. thinly sliced provolone
1/2 cup thinly sliced red onions
In a food processor, pulse the artichokes, peppers, olives, 3 T. EVOO, and the oregano to a coarse puree; season with S&P. Hollow out the top of the loaf, leaving 1 1/2" boarder; drizzle with the remaining 1 T. oil. Spread half the artichoke tapenade on the bread bottom. Add the meats and cheese, the remaining tapenade, onion slices and bread top. Press down to compact. Wrap tightly in plastic, then foil, crimping the edges to seal. Refrigerate at least 4 hours. Cut into wedges.
"Don't be afraid to rock the boat once in a while. If someone falls out then obviously they were never meant to be in your boat in the first place."
Happy Friday!!
Love,
MM
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