Loaded Antipasto Bread

The marriage of finger-food and antipasto salad!!!

Total time: 25 min

Ingredients:

• 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
• 2 cups mozzarella cheese, shredded and divided
• 2 cloves garlic, minced
• 1 tsp. oregano
• 1 round loaf Italian or sourdough bread

Instructions:

1. Preheat oven to 350 degrees F. Place a large sheet of aluminum foil on a flat baking sheet and coat the foilwith cooking spray. Set aside.
2. In a large bowl, combine the butter, tomato, salami, pepperoni, olives, 1 cup of cheese, garlic and oregano. Mix well.
3. Place the 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.
4. Carefully transfer the bread to the prepared foil/baking sheet. Sprinkle the remaining 1 cup of cheese over top. Wrap the foil over the loaded bread loaf and pinch the foil together at the top. Bake in the preheated oven for 15 minutes. Serve warm.