400g pumpkin, seeded, peeled, cut into 5mm-thick slices
1 tbs olive oil
1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna
200g green olive dip
6 slices Swiss cheese
330g jar whole roasted peppers (capsicum), drained, halved
6 slices prosciutto
20g baby spinach leaves
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Method
Step 1
Heat a chargrill on medium-high. Brush eggplant, zucchini and pumpkin with the oil. Season. Cook, in batches, for 1-2 mins each side or until just tender. Transfer to a bowl. Set aside to cool.
Step 2
Use a large serrated knife to cut 3cm off the top of the loaf and reserve. Scoop out the centre of the bread, leaving a 2cm-thick shell.
Step 3
Spread three-quarters of the dip evenly around the inside of the loaf. Arrange the pumpkin over the base. Top with eggplant, cheese, capsicum, zucchini, prosciutto and spinach.
Step 4
Spread remaining dip over the cut side of the loaf top. Place over spinach. Wrap loaf in foil. Place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.
Step 5
Preheat oven to 180°C. Remove cans and the top baking tray from the loaf. Bake for 30 mins or until just heated through.
Step 6
Cut the loaf into slices. Serve warm or at room temperature.
400g pumpkin, seeded, peeled, cut into 5mm-thick slices
1 tbs olive oil
1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna
200g green olive dip
6 slices Swiss cheese
330g jar whole roasted peppers (capsicum), drained, halved
6 slices prosciutto
20g baby spinach leaves
Description
Packed with chargrilled veg and olive dip, this tasty loaf is the perfect recipe for your next picnic.
Method
Step 1
Heat a chargrill on medium-high. Brush eggplant, zucchini and pumpkin with the oil. Season. Cook, in batches, for 1-2 mins each side or until just tender. Transfer to a bowl. Set aside to cool.
Step 2
Use a large serrated knife to cut 3cm off the top of the loaf and reserve. Scoop out the centre of the bread, leaving a 2cm-thick shell.
Step 3
Spread three-quarters of the dip evenly around the inside of the loaf. Arrange the pumpkin over the base. Top with eggplant, cheese, capsicum, zucchini, prosciutto and spinach.
Step 4
Spread remaining dip over the cut side of the loaf top. Place over spinach. Wrap loaf in foil. Place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.
Step 5
Preheat oven to 180°C. Remove cans and the top baking tray from the loaf. Bake for 30 mins or until just heated through.
Step 6
Cut the loaf into slices. Serve warm or at room temperature.
