Antipasti Picnic Bread

Name: Antipasti Picnic Bread
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 C (250 ml / 200 g) cocktail tomatoes, halved; olive oil, for drizzling; salt and pepper; 6 (200 g) small baby marrow; 1 (400 g) loaf of artisan bread; 1 C (250 ml / 270 g) plain hummus; 300 g *meat-free* chicken-style pieces, cooked; 2 Tbsp (30 ml) dairy-free basil pesto; 8 large basil leaves; 1 (140 g) ball buffalo mozzarella, drained; 1 C (250 ml / 250 g) double cream yoghurt; 2 tsp (10 ml) lemon juice; ½ C (125 ml / 80 g) deseeded and chopped cucumber; salt and pepper

Artisanal picnic bread with Antipasta ingredients

Antipasti Picnic Bread

Author: Illanique Van Aswegen
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Lunch
Diet: Vegetarian

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Description

An artisan loaf stuffed with meat-free chicken-style pieces and antipasti elements. Make this the day before your picnic to ensure that it sets. Delicious!

Ingredients

Picnic Loaf

1 C (250 ml / 200 g) cocktail tomatoes, halved
olive oil, for drizzling
salt and pepper
6 (200 g) small baby marrow
1 (400 g) loaf of artisan bread
1 C (250 ml / 270 g) plain hummus
300 g *meat-free* chicken-style pieces, cooked
2 Tbsp (30 ml) dairy-free basil pesto
8 large basil leaves
1 (140 g) ball buffalo mozzarella, drained

Tzatziki

1 C (250 ml / 250 g) double cream yoghurt
2 tsp (10 ml) lemon juice
½ C (125 ml / 80 g) deseeded and chopped cucumber
salt and pepper

Instructions

Picnic Loaf

Preheat the oven to 200 °C and line a baking tray with baking paper. Drizzle the tomatoes with oil and arrange on the prepared baking tray. Bake for 15-20 minutes until tender. Season lightly.

Heat a splash of oil in a pan over medium heat. Slice the baby marrows in half, lengthwise, and fry for a minute on each side. Season lightly.

Slice the top off the bread to create a lid. Hollow out the lid and bread, leaving a 2 cm rim all the way around. Spread half of the hummus all inside the loaf and the lid.

Arrange the baby marrows on the base of the bread as the first layer. Add the tomatoes on top. Stir the cooked meat-free chicken-style pieces and pesto into the remaining hummus. Spoon this into the bread, followed by a layer of basil leaves.

Slice the mozzarella into rounds and arrange on top. Add the lid and wrap the bread up tightly in some plastic wrap. Refrigerate overnight.

Tzatziki

Stir all of the ingredients together and season to taste.

To serve, unwrap the bread and slice into thick slices with a serrated knife. Serve with a dollop of tzatziki on the side.

Notes

TIP: Make mini versions of this stuffed bread by stuffing individual crusty rolls – perfect for lunchboxes or eating on the go.

Illanique Van Aswegen

Illanique is a Cape Town-based food stylist and recipe developer who loves to dabble in a bit of food photography here and there. After spending long hours in busy kitchens as a professional chef, Illanique decided to join the world of food media. She has worked on editorial and advertising campaigns for such clients as Woolworths, Food and Home Entertaining , Clicks, Simply Asia, V&A Waterfront, Foschini, Food24, Sasko and Oprah magazine amongst others. When she's not cooking up a storm you'll find her at a dusty flee market or antique shop hunting down one-of-a-kind props and unique decor goodies with her adorable pug.