Antipasto Baguettes

Antipasto Baguettes

Apr 28, 2020Cody Bennett


  1. Cut baguette in half with a serrated knife and remove soft crumb from the top and bottom, leaving shells about ½ inch thick.
  2. Spread about half of goat cheese on top and ½ on bottom of the bread and top with olive tapenade, spreading it evenly.
  3. Top one side with chopped artichoke and the other side with chopped roasted red peppers.
  4. Fold salami or turkey into thirds and layer on half of the baguette, repeat with folded provolone cheese.
  5. Top with arugula and drizzle with Maletti and the Garlic Extra Virgin Olive Oil.

  6. Press the baguettes together reforming the loaf.
  7. Wrap tightly in foil and chill at least 3 hours or overnight.

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