For unexpected guests and a casual dinner (you’ll need to get your fingers dirty, I guess), here’s the recipe for this stuffed bread loaf — an unsalted bread loaf cut into diamonds and deliciously sprinkled with oil flavored with sun-dried tomatoes, oregano, and Taggiasca olives, but you can add or make one to your taste.
You can’t miss cheese, which will melt in the oven and turn the stuffed bread into a real delight, but follow me as we prepare the recipe for stuffed bread!
I love APPETIZERS, and by following this article, you’ll find many recipes…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
STUFFED BREAD RECIPE INGREDIENTS
- 1 unsalted bread loaf (mine weighs about 600 grams (about 1.3 lbs))
- 8 Sun-dried tomatoes in oil
- 10 Taggiasca olives (pitted)
- 1 caciotta cheese (similar to Galbanino)
- 1 glass Extra virgin olive oil
- 2 pinches dried oregano
- 3 leaves basil (optional)
STUFFED BREAD RECIPE TOOLS
#ADV
- Knife
STUFFED BREAD RECIPE PREPARATION
To prepare this easy and tasty appetizer, cut the bread loaf into diagonal lines, cutting into the crumb without reaching the bottom.
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Do this operation both to the right and to the left, and you’ll get small diamonds, or rhombuses, basically…
• Now blend the sun-dried tomatoes and pitted Taggiasca olives in the mixer.
Then gradually add the oil and also the dried oregano.
Mix this dressing well and brush it generously over the surface of the bread, making sure to get it into the cuts.
• At this point, slice the caciotta cheese into not too thin slices, cut them in half, and insert them into the cuts made in the unsalted loaf.
Bake in a preheated oven at 392°F for about 10 minutes or for as long as it takes for the cheese to melt and deliciously drip over the stuffed bread.
Serve immediately at the table this very easy and delicious STUFFED BREAD, perhaps accompanied by a nice cold beer!
Annalisa
Tips and notes
You can add capers to this condiment, for example, which will definitely add more flavor to the neutral taste of the bread.
I think it’s important to use unsalted bread to avoid accumulating salinity and to have more creativity with the dressing ingredients.
Choose a bread that is not too tall because it’ll be difficult to season it well inside…or rather, you can still do it, but you’ll need to use much more oil, and therefore, more calories. ……………………………………………………………………………………………………………….
