Recipe: Antipasto Picnic Bread

ANTIPASTO PICNIC BREAD
Source: Entertaining by Donna Hay, P.90, 1998

1 large round loaf crusty bread
3 onions sliced
2 tbsp olive oil
12 slices broiled marinated eggplant
1/2 cup mint leaves
20 slices broiled marinated zucchini
1 cup arugula leaves
20 oven roasted tomato halves
1/2 cup basil leaves
8 oz goat cheese or ricotta
20 sliced broiled red pepper pieces

Cut the top from the bread and scoop out the soft insides, leaving a 1 1/2 in thick crust.

Place the onions and oil in a frying pan over medium heat and cook for 6 minutes or until well browned.

Place half the onions, eggplant, mint, zucchini, arugula, tomatoes, basil, cheese and broiled red pepper slices inside the bread cavity in layers. Repeat the layers and replace the top of the bread.

Wrap the loaf in a cotton cloth to transport it to the picnic site or to your back patio. Cut into wedges to serve.

Servings: 8