Wednesday, January 9, 2013

Spinach Artichoke and Pancetta Cheesy Stuffed Bread

I've been on a quest for finding the perfect hors d'oeuvres.
(and yes, I had to once again google the spelling on that!) 

Something tasty and easy to make.  Something that travels well.  And something that no one could resist, while serving a lot but not spending hours creating bite-sized pieces.

Well, this creation, based on a stuffed bread I made back in my B&B days, has it all!  It appeals to just about anyone- even kids.  And the salty pancetta, tons of veggies with spinach, marinated artichokes, and sun dried tomatoes have all the hors d'oeuvres "requirements," and then some.

And don't forget the cheese.  Three cheeses... think that's enough cheese?

Serve with the "innerds" of the bread, cut into squares and toasted, your favorite crackers (I love the butterfly crackers from Pepperidge Farm), raw fresh veggies, or even with your favorite balsamic drizzle.

Spinach Artichoke and Pancetta Cheesy Stuffed Bread

1-1/2 c. mozarella cheese, shredded
1-1/2 c. ricotta cheese
1/2 c. parmesan cheese, shredded or shaved
1/2 c. pancetta, cubed (I used about 2 oz. from a package of tiny pre-cubed pancetta from the deli)
2-3 marinated artichoke hearts, sliced up (I bought a small jar, but you could also check your grocer's olive bar)
1/2 square package of frozen chopped spinach, defrosted and drained well
3-4 sun dried tomatoes (packed in oil), sliced thin
Sprinkle of red pepper flakes
Seasoning of choice- I put a bit of , plus a tiny bit of sea salt and quite a bit of pepper

Cut the top off of a sourdough round (I purchased in the bakery of my grocer.) Set top aside.  Hollow out the inside of the round and set aside.  Mix all of the above ingredients and stuff into the round.  Cover completely with foil, put the bread top back on, and bake at 400 degrees for between 45 and 60 minutes, until the inside is warm and gooey.

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