Antipasto Rip & Share Toasted Loaf

Serves 6-8
Time 45 minutes


1 large ciabatta loaf

1 cup marinated artichoke hearts, roughly chopped

1 x (220g) jar green olives filled with jalapenos

1 x (220g) jar Kalamata olives 

1 x (310g) jar roasted red capsicums, diced

1 x (220g) jar sun-dried tomatoes

10 cheddar cheese slices 

1 cup parmesan, grated

2 tbsp extra virgin olive oil


Preheat the oven to 200C. 

Score a border around the loaf and remove the inside. 

Place bread on a lined baking tray. 

In a bowl mix the olives, capsicums, tomatoes and artichoke hearts. 

Drizzle some olive oil and a pinch of salt on the inside of the loaf, layer half of the mixture and top with slices of cheese. Add the remaining mixture and top with remaining cheese slices, parmesan cheese and a drizzle of olive oil. 

Cover with foil and bake for 30 minutes. 

Once the cheese has melted and begun to bubble remove it from the oven and top it with fresh herbs.