A cunning alternative to cooking with pastry, this delicious loaf works as a main course - and brilliantly in a buffet
Ingredients
- 1 x 400g (14oz) round loaf
- 2 tbsp fresh pesto
- 400g can pimentos, drained and quartered
- ½ x 340g jar roasted artichoke hearts in oil, drained
- ½ x 330g jar roasted
- Mushrooms in oil, drained
- 150g (5oz) mozzarella, drained and finely sliced
WEIGHT CONVERTER
Method
- Remove the top from the loaf and cut out the centre, leaving a solid shell.
- Brush the insides and the top with pesto. Layer the vegetables with mozzarella slices. Replace the top, wrap in clingfilm and place on a plate with another plate on top. Chill for 2 to 4 hours.
- Remove the plates and clingfilm and slice.
Top Tip for making Roasted vegetable loaf
Don't forget to use the bread you cut out to make breadcrumbs.
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