Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Antipasto is an Italian appetizer served before the main course. It's typically a large plate with individual piles of Italian cheeses, sliced ​​deli meats, vegetables, and bread. This recipe lets you bake cheese bread in the oven, incorporating all the classic antipasto ingredients: provolone cheese, prosciutto, Italian smoked sausages, olives, and giardiniera—an assortment of small or finely chopped pickled vegetables—all in a fragrant ciabatta loaf with a deliciously crisp crust. Once the cheese bread has cooled slightly, slice it and serve as a snack or as an accompaniment to wine.

Ingredients:

• 450 g of provolone cheese, approximately 5 cm thick and 10 cm wide.
• 1 loaf of ciabatta
• 90 g prosciutto slices
• 90 g thinly sliced ​​Italian smoked sausage, such as capicola, sopressata, or Genoa salami
• 2 cups chopped jardinière, drained
• 0.5 cups pitted green olives, chopped
• 2 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

provolone cheese, ciabatta bread, prosciutto, sopressata, salami, capicola, jardiniere, olive

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.
Step 2
• Cut a block of cheese in half lengthwise and place the halves end-to-end to form a long rectangle. Center the cheese on top of the bread, leaving the edges of the loaf around it. Insert a chef's knife into the bread, 1 cm from the cheese, and cut around the cheese using a sawing motion, without cutting through the bottom of the bread. Remove the cut rind and some of the crumb, leaving the bottom crust and sides of the bread intact (set the cut bread aside for breading or other use). The cheese should fit into the cavity with a 1 cm gap around it, and it should be approximately level with the top of the bread. If the cheese is taller, trim it to fit.
Step 3
• Line a bread bowl with prosciutto slices, making sure the meat completely covers the bottom and inside walls (this will prevent melted cheese from leaking out during baking). Hang the smoked meat slices along the edges of the bread cutout, allowing them to hang over the inside of the bread.
Step 4
• Sprinkle half the giardiniera and olives over the prosciutto. Top with the cheese. Sprinkle the remaining giardiniera and olives over and around the cheese. Brush the entire exposed side of the bread with olive oil. Transfer the loaf to the prepared baking sheet, cover with foil, and bake until the cheese is completely melted and dripping down the sides, 45-50 minutes.
Step 5
• Leave for 10 minutes under foil, then cut into thick slices.

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