WORDS:: Chyka Keebaugh
PHOTOS:: Lisa Atkinson
I love it when a recipe so simple looks so great.
A picnic loaf is one of those pull together meals that can depend entirely on what you have on hand to create. If you have leftover antipasto items then this is the perfect way to recreate them into something spectacular. What I love about this (as well as it’s simplicity) is that once it’s cut into you get this gorgeous stripe of food. It may be a bit of a mouthful to eat, but I can guarantee it’s deliciousness!
- Olive oil cooking spray
- 1 medium zucchini, thinly sliced lengthways
- 1 large eggplant, thinly sliced lengthways
- 300g orange sweet potato, peeled, thinly sliced into rounds
- 22cm (450g) cob loaf
- 150g chunky red chilli or pesto dip
- 1/2 cup fresh basil leaves
- 200g roasted red capsicum
- 6 slices (75g) prosciutto
- 120g bocconcini cheese, thinly sliced
- 1/2 cup semi-dried tomatoes, chopped
- 8 slices (50g) thinly sliced mild salami
- Spray a large frying pan with oil. Heat over medium-high heat. Cook zucchini, eggplant and sweet potato, in batches, for 3 to 4 minutes each side or until browned and tender. Cool slightly.
- Place loaf on a plate. Cut top quarter from loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and cut side of top quarter. Place sweet potato over base of loaf shell. Top with basil. Layer with capsicum, zucchini, prosciutto, bocconcini, tomato, eggplant, and salami. Replace top.
- Wrap loaf tightly in plastic wrap. Top with another plate. Place a heavy object on top to compress filling. Refrigerate overnight to develop flavours.
- Preheat oven to 200°C/180°C (356°F). Unwrap loaf. Place on a baking tray. Bake for 5 to 7 minutes or until crust is crisp. Cut into wedges. Serve.
Credits: Recipe via Taste.com