Yields8 Servings
 1 Maltese hobza
 250 g pesto Genovese
 4 tbsp olive oil
 1 tbsp balsamic vinegar
 100 g salami
 200 g provolone piccante
 baby spinach leaves
 250 g red and yellow peppers
 100 g mortadella
 200 g mozzarella
 fresh basil
 100 g prosciutto
 2 tomatoes thinly sliced

- slice the top of the hobza about 1/3 of the way down and scoop out the middle soft part leaving a 2.5cm border
- mix together the pesto and 2 tablespoons olive oil and brush all over the inside of the loaf and the lid
- mix the remaining olive oil and the balsamic vinegar and set aside
- start layering the ingredients in the bread as follows - drizzle each layer with a little of the olive oil and vinegar mixture - salami, provolone, spinach, red and yellow peppers, mortadella, mozzarella, basil, prosciutto and tomatoes
- replace the top of the loaf and wrap tightly in two layers of clingfilm
- refrigerate overnight with a heavy weight on top
- to serve, unwrap and cut the loaf into wedges

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