Vom Fass

Antipasto Baguettes

Antipasto Baguettes

Directions:

  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.

Ingredients

Ingredients:

  • 1 thin French baguette
  • ¼ cup of olive tapenade
  • 4 ounces mild goat cheese
  • ¼ pound thinly sliced Genoa salami or smoked turkey
  • ¼ pound thinly sliced provolone cheese
  • 2 cups packed arugula leaves, washed well and spun dry
  • 13-14 ounce can whole artichoke hearts, drained, patted dry and chopped
  • 7 ounce jar roasted red peppers, drained, rinsed, patted dry and chopped
  • vomFASS Aceto Balsamico Maletti
  • vomFASS Garlic Extra Virgin Olive Oil
     

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