This literally translates as “Stuffed Bread” and would have to be the easiest (to eat and transport) picnic food.  You really can use anything you like but this italian combination works really well.  It not only tastes amazing but also looks super impressive when you cut into it.  Make sure you use loads of colour to get the best “WOW” factor!

Prep time:  30 Minutes        Cooking time:  15 Minutes          $$  Medium Budget

Serves 6-8

You will need:

1 large sourdough loaf (ciabatta or cob will do)

2 tbs olive oil

1 jar of olive tapenade

6 slices proscuitto

2 fresh tomatoes, thickly sliced

1 large buffalo mozzarella (large bocconcini)

1/2 a cup of basil leaves

1 jar chargriled capsicum

1 eggplant, thickly sliced

6 slices of salami

1 jar of artichoke hearts, sliced

6 thick slices of mozarella

1 cup of rocket leaves

extra virgin olive oil fro drizzling

Pre heat the oven to 220 degrees.  Brush the sliced eggplant with a olive oil and season with salt and pepper on both sides.  Place them on a lined baking tray in a single layer and bake in the oven for 10-15 minutes until golden.

With a large bread knife, slice the top off the loaf and set aside.  With your hands, pull out the inside of the loaf until all you have left is a nice crusty shell.  Pop the bread back in the bag and use to make breadcrumbs, if you like.

Drizzle the inside of the bread with a little extra virgin olive oil and rub it all over with your hands.  Spread a thick layer of olive tapenade on the bottom.  Next, layer the remaining ingredients.  I like to think about what goes well with what in the layering process…..tomatoes, basil and buffalo mozzarella are a winning combination and salami, artichokes and roasted capsicum and so on and so forth.  However, there are no hard and fast rules here.  Finish with the rocket leaves and a final flourish of olive oil!  Pop the lid back on and push down firmly.  I tie the loaf up in a nice tea towel and pop it in the fridge for an hour or so.  This helps it to “set” a little before slicing and it also likes nice for transporting!

Slice the loaf into wedges and serve…..