Ingredients : serve 4
• 1 large round crusty loaf of
bread
• 125g readymade basil pesto
• 200g (1 packet) rocket or mixed
salad leaves
• 6 slices salami (optional)
• 400g jar or can artichoke hearts,
drained
• 125ml (½ cup) black olives,
pitted
• 2 large, firm tomatoes, sliced and
drained on paper towel
• 4 buffalo mozzarella balls or
bocconcini, drained and torn
into pieces
• Handful fresh basil leaves
• 15ml (1 tbsp) olive oil
• Salt and black pepper
• Parmesan shavings
Directions :
Remove the loaf’s top carefully, then set it aside.
With your fingers, remove the majority of the bread (keep to use for meatballs or another dish).
After spreading the pesto inside the bread, layer the salad, salami, artichokes, olives, tomato, mozzarella, and basil.
Oil should be added, followed by seasoning and parmesan shavings on top. Replace the loaf’s lid, wrap it securely in plastic wrap, and lay it between two wooden planks in the refrigerator. With a glass of white wine that is ice cold, serve in wedges.