Antipasto Braid

Featured in the Honolulu Star-Advertiser on December 18, 2013.



Antipasto Braid

  • 1/3 cup pitted Greek olives, chopped
  • 1/4 cup marinated quartered artichoke hearts, drained and chopped
  • 1/4 cup julienned oil-packed sun-dried tomatoes
  • 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 tube (11 ounces) refrigerated crusty French loaf (available in the refrigerator section)
  • 6 thin slices prosciutto
  • 4 slices Provolone cheese
  • 3/4 cup julienned roasted sweet red peppers


  1. Preheat oven to 350°F.
  2. Coat a half sheet baking pan with non-stick cooking spray.
  3. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined.
  4. On a lightly floured surface, carefully unroll French loaf dough; roll into a 15"x10" rectangle.
  5. Transfer to baking pan.
  6. Layer prosciutto, cheese, and red peppers lengthwise down center third of rectangle.
  7. Top with olive mixture.
  8. On each long side, cut 10 strips about 3 1/2" into the center.
  9. Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal.
  10. Brush with remaining oil and sprinkle with remaining Parmesan cheese.
  11. Bake 30-35 minutes or until golden brown.
  12. Let stand 10 minutes before cutting.
  13. Serve warm.

Makes 12 servings.

Approximate Nutrient Analysis per serving:
170 calories, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 500 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g sugar, 8 g protein


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