Antipasto Pie Recipe



  1. 1 x round or possibly oval crusty chewy bread - (12") (such as Tuscan-style or possibly a sesame semolina)
  2. 1 jar giardiniera - (14 to 16 ounce) liquid removed
  3. 1/2 lb thinly sliced sharp provolone
  4. 1 jar roasted red peppers - (14 to 16 ounce) (or possibly 2 fresh roasted red bell peppers)
  5. 1 can quartered artichoke hearts - (14 ounce) liquid removed
  6. 1 bag mixed salad greens - (12 ounce) any variety
  7. 1/2 c. fresh Italian flat-leaf parsley leaves
  8. 15 x fresh basil leaves - (to 20) torn
  9. 1/3 lb sliced Genoa salami
  10. 1/3 lb sliced sweet soppressata
  11. 1/3 lb sliced cappacola (warm cured pork shoulder)
  12. 1/4 x red onion thinly sliced
  13. 1 x vine-ripe tomato thinly sliced Extra-virgin extra virgin olive oil for drizzling Coarse salt to taste Freshly-grnd black pepper to taste
  14. 8 x warm or possibly sweet pickled cherry peppers
  15. 8 x bamboo party skewers - (8" to 12" long) Green and black olives Herb flavored potato chips


  1. Cut the top off of a large round or possibly oval bread and hollow it out leaving a half-inch rim and bottom to your bread.
  2. The loaf should resemble a bowl or possibly deep pie shell.
  3. Pulse the giardiniera in a food processor into a coarse relish.
  4. Spread and press relish into the bottom of your bread shell in an even layer.
  5. Top relish with a layer of provolone slices, red pepper pcs, and artichoke hearts.
  6. Press ingredients down as you work to make room in your shell for as much antipasto as possible.
  7. Combine mixed greens, parsley, and basil in a bowl.
  8. Add in a thin layer of greens on top of artichokes, and drizzle with oil.
  9. Layer in meats and remaining cheese.
  10. Top with a few more greens, onion and tomato slices, and another drizzle of oil.
  11. Season the top of filled shell with salt and pepper.
  12. Bag up remaining unused greens and herbs for tomorrow night's salad.
  13. Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.
  14. When you are ready to serve, spear warm or possibly sweet cherry peppers on 10 or possibly 12-inch bamboo skewers and space eight skewers equidistant around the bread.
  15. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
  16. This recipe yields 8 wedges.
  17. Comments: Giardiniera is a Italian pickled salad of cauliflower, warm peppers and carrot found in International Foods aisle of market
  18. To roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand.
  19. Place peppers skin-side-up under broiler preheated to high.
  20. Leave oven door ajar for steam to escape and blacken peppers entirely.
  21. Place charred peppers into a paper bag and roll the bag up tightly.
  22. Let stand 5 min till peppers are cold sufficient to handle and peel off charred skins.