Ham, veggie and bocconcini picnic loaf

Looking for the perfect picnic-friendly recipe? This ham, veggie and bocconcini loaf is a guaranteed crowd-pleaser.

6

20m

Note: + Cooling & 4 hours chilling time

5m

Ingredients

  • 2 zucchini, thinly sliced lengthways
  • 1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*
  • 200g green olive dip
  • 330g jar whole roasted peppers (capsicum), drained
  • 200g bocconcini, drained, thickly sliced
  • 150g shaved ham
  • 60g baby spinach leaves
  • 50g sundried tomatoes
  • 1/2 cup basil leaves

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Lightly spray zucchini with olive oil spray. Season. Cook for 1 min each side or until lightly charred. Transfer to a plate. Set aside to cool.

STEP 2

Use a large serrated knife to cut 3cm off the top of the sourdough loaf and reserve. Remove bread from the centre of the loaf, leaving a 3cm-thick shell. Spread the dip evenly around the inside of loaf and cut-side of loaf top.

STEP 3

Pat capsicum dry with paper towel. Arrange zucchini, capsicum, bocconcini, ham, spinach, tomatoes and basil over base of the loaf. Top with loaf lid. Wrap tightly in plastic wrap. Place on a baking tray. Top with another tray and place cans on top. Place in fridge for 4 hours or overnight to develop the flavours.

STEP 4

Heat a barbecue grill or chargrill on medium. Unwrap loaf. Cook for 1-2 mins each side or until lightly toasted. Cut into slices to serve.

Swap me: for a meat-free alternative, try chargrilled pumpkin slices instead of the ham.

Dietary information

Peanut-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.