An Italian antipasto appetizer is served in front of the main course. Usually this is a large plate on which separate piles lie Italian cheeses, slices of deli meats, vegetables and bread. By this recipe you can bake cheese bread in the oven, which contains all the components of the classic antipasti: cheese provolone, prosciutto, italian smoked sausages, olives, and jardinieru – assorted small or finely chopped pickled vegetables, and all this in a fragrant loaf of ciabatta with delicious crisp. When the cheese bread has cooled slightly, chop it into slices and serve for a snack or as an appetizer to вину. 
Time: 1 hour. 20 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr provolone cheese, about 5 cm thick and 10 wide cm.
- 1 loaf of ciabatta
- 90 gr. prosciutto slices
- 90 gr. thinly sliced Italian smoked sausages, for example, capicola, co-compresses or genoese salami
- 2 tbsp. chopped jardinieri, drain the liquid
- 0.5 tbsp. pitted green olives
- 2 tbsp. l olive oil
Recipes with similar ingredients: Provolone cheese, Ciabatta bread, prosciutto, co-compressa, salami, capicola, jardiniere, olives
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 200 ° C. Cover the pan with parchment paper.
- Cut the cheese block in half and place both halves ends to each other so that you get a long rectangle. Center the cheese on top of the bread so that around it there were sides of a loaf of bread. Stick a chef’s knife into the bread, departing from the cheese 1 cm., and cut around the cheese with sawing movements, without cutting through the bottom of the bread. Remove the cut crust and part of the crumb, leaving the bottom crust and sides of the bread intact (set aside the cut bread for breading or other uses). Cheese should fit into the cavity so that around it there is still space of 1 cm., and it should be approximately on par with top of the bread. If the cheese is taller, cut it so that it fit in height.
- Put the bread bowl into slices of prosciutto so that the meat completely covered its bottom and inner walls (this will prevent leaking molten cheese during baking). Hang slices smoked meats along the edges of the bread cut so that they hang from the bread inside.
- Sprinkle half the jardinieri and olives on the prosciutto. From above put the cheese. Pour the remaining jardinier and olives on top and over the sides of the cheese. Lubricate the whole exposed portion of the bread with olive oil. Transfer the loaf to the prepared pan, cover with foil and bake until the cheese is completely melted and begins to drain over sides, 45-50 minutes.
- Leave for 10 minutes under the foil, then cut thick slices.
