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Recipe(tried): Layered Italian Cottage Loaf

Main Dishes - Meatless
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Layered Italian Cottage Loaf

Hollowed out round bread and filled with grilled Vegetables and baked before serving.

23 cm round cottage bread loaf
2 large red peppers
2 large eggplants
coarse cooking salt
2 medium sweet potatoes
3 medium zucchini
1/2 cup olive oil
1/3 cup firmly packed fresh basil
3/4 cup ricotta cheese
1/4 cup fresh parmesan cheese

SUN DRIED TOMATO PASTE

1 cup drained sun dried tomatoes in oil
2 cloves garlic, crushed
1/4 cup lightly packed fresh oregano leaves
1 tablespoon seeded mustard
1/4 cup olive oil

Cut 15 cm lid from top of loaf, remove soft bread inside loaf, leaving 1.5 cm shell. Brush inside lid and bread shell with sun dried tomato paste.

Quarter peppers, remove seeds and membranes. Grill peppers, skin side up, until skin blisters and blackens; peel away skin.

Cut eggplants into 1.5cm slices, place on wire racks over trays, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper. Cut sweet potatoes and zucchini into 5mm slices. Brush all slices with oil, grill until lightly browned; drain on absorbent paper.

Place sweet potatoes in bread shell, top with basil, peppers, zucchini, combined cheeses and eggplants; replace lid. Wrap loaf in plastic wrap, place on oven tray, top with another tray, weight with a brick; refrigerate overnight.

Remove plastic wrap. Bake loaf, just before serving, in a very hot (375 degrees F.) oven about 10 minutes or until crisp.

SUN DRIED TOMATO PASTE: Blend or process tomatoes, garlic, oregano and mustard until almost smooth. Add oil gradually in a thin stream while motor is operating; blend until combined. Serves 6 to 8.

Recipe must be prepared a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.
MsgID: 061504
Shared by: AM Canada
Board: Vegetarian Recipes at Recipelink.com
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