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Mediterranean Layered Bread Recipe




Source of Recipe


Source: Outdoor Entertaining


List of Ingredients




One 10-inch diameter country loaf bread

1/4 cup butter, melted

1 garlic clove

2 teaspoons dried rosemary

1 medium eggplant, sliced

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 cup black olives, pitted

1 cup stuffed green olives

2 tablespoons chopped fresh basil

8 ounce jar roasted red peppers, drained

8 ounces sliced salami

7 ounces cheddar cheese, thinly sliced



Recipe



Slice top off bread, and remove insides, leaving a 3/4-inch shell. Combine butter, garlic and rosemary and brush inside of bread shell. Place sliced eggplant under hot broiler and broil on both sides until golden brown. Allow to cool. Combine ricotta and Parmesan in bowl. Combine olives and basil in another bowl.


Spread base and sides of loaf with cheese mixture, place half the eggplant slices in bread, then half the olive mixture, half the pimiento, half the salami, then all the cheddar. Repeat with remaining eggplant, olive mixture, pimiento and salami. Replace top, wrap loaf in foil, place on baking sheet, top with another baking sheet, and place a weight on tray to flatten slightly. Refrigerate for at least an hour. To serve, remove foil and cut into wedges with a serrated knife