Antipasti Picnic Bread
An artisan loaf stuffed with Quorn Chicken-style pieces and antipasti elements. Make this the day before your picnic to ensure that it sets. Delicious!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 35 mins |
- Cook Time : 20 mins
1 C (250 ml / 200 g) cocktail tomatoes, halved
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 Quorn Soy-free, 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
½ C (125 ml / 80 g) deseeded and chopped cucumber
salt and pepper
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 Quorn 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.
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.
TIP: Make mini versions of this stuffed bread by stuffing individual crusty rolls – perfect for lunchboxes or eating on the go.