my foodgawker gallery

Loaded antipasto bread

A few notes about today:

I love spending time in coffee shops and I love that I have smelled like coffee all day.

I finished editing photos from the last wedding I photographed, which is a great feeling.

I found yet another round of content-stealing tonight, which made me a bit crabby. Grrrr.

The snow? And cold? And ice? And slipping on the ice? And cloudy, dreary days? It is all getting old. Really really old.

It is really funny to watch my 6-year-old do jumping jacks.

I'm very excited to drink my Nighty-Night tea and go to bed!


You have likely seen these loaded breads floating around the internet. Like grilled cheese sandwiches, they allow for much creativity. We had some friends over a few weeks ago, so I attempted my own version of the loaded, pull-apart bread. I combined antipasto salad with bread with appetizer with yummy. It was loved by all. 

Preheat your oven to 350 degrees F. Place a large sheet of aluminum foil on a flat baking sheet and coat the foil generously with cooking spray. Set aside.

In a large bowl, combine:

1 stick butter, softened

1 tomato, chopped

1/4 pound genoa salami, chopped

4 oz. pepperoni, chopped

6-oz. can pitted black olives, drained and chopped

1 cup mozzarella cheese, shredded

2 cloves garlic, minced

1 teaspoon oregano

Mix well.

Place a round loaf of Italian or sourdough bread onto a cutting board. Using a serrated knife, slice into the bread vertically and horizontally (rows should be 1 inch apart), while keeping the bottom of the loaf intact. 

Spoon the antipasto mixture into the grooves of the bread.

Carefully transfer the loaded bread to the prepared foil/baking sheet. Sprinkle 1 cup of shredded mozzarella cheese over the top. Wrap the foil over the loaded bread loaf and pinch together at the top. Bake in the preheated oven for 15 minutes. Serve warm.

Here's hoping this keeps you feeling warm and comforted, assuming your outside temp is thirty degrees or less, too!

Printable recipe: Loaded antipasto bread

« the classic grilled cheese sandwich | Main | Baked brie with artichokes, sun-dried tomatoes and pesto »

Reader Comments (5)

Not the olives! Gah!! That worst part of antipasto... I can't help it! Maybe I'd substitute for some small mushrooms or artichokes? Still... it does add a certain extra colour to this recipe. I still love you despite this... :p

03.24.2013 | Unregistered CommenterJeffJeff

Wow that looks delicious. Seriously wish I could taste it from the screen haha. I always love your recipes.

04.23.2013 | Unregistered CommenterAnxhela

i am in love with all of your recipes and making 3 for tomorrow's FRIENDSGIVING. One question - do u think i can prep this tonight and just throw it in the oven tomorrow at the party? also, can i use diced tomatoes maybe even the garlic and basil flavored kind or do u recommend just fresh tomatoes?? Thanks again. I have shared your site and recipes with many many friends :)

11.15.2013 | Unregistered CommenterRita

Hi Rita! I'm so glad you like my website! I hope you enjoy the recipes. You would definitely be able to prep this beforehand. Be sure not to add the ingredients to the bread until you are ready to bake it. Let me know how everything turns out! Thank you so much for sharing my website with your friends!

11.15.2013 | Registered CommenterMegan Porta

this is called pull bread. not just antipasto.

01.9.2014 | Unregistered CommenterJennifer

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>