We tend to associate antipasto with platters, and platters only. In December I can almost guarantee you that you’ll somehow end up with more sun dried tomatoes, marinated eggplant, and dips than you know what to do with, that’s one of the things that makes this vegan cob loaf sooooo good! It’s basically just leftovers stuffed in delicious crusty bread, what more could you want?!
- 1 crusty cob loaf
- 2 Tbsp pesto (I used the new Ipasti Vegan Basil Pesto Sauce and it was seriously impressive)
- 1 handful of baby spinach leaves
- A few slices of zucchini, pumpkin, and mushroom (great way to use some more of those roast leftovers!)
- ~200g each of your favourite (or most abundant antipasto), I used eggplant, capscium, and sundried tomatoes
- ~100g of melty cheese, I used bio cheese feta
- Cut the top 3rd of the cob loaf off and place the top to the side.
- Gently pull out the inside (you can use this for dips, croutons, whatever else you think of, or you can discard it)
- Spread the hollowed out cob loaf with pesto and begin adding ingredients layer by layer, it’s assembly is really up to you but I find a layer of spinach at the bottom prevents it from getting soggy, adding the cheese half way and a sprinkling on to also assists in bringing all the flavours together
- Once the loaf is full, replace the top piece of bread and place a heavy object, like a solid plate (or in my case a marble chopping board) on top. Let the loaf sit for a few hours allowing all the delicious flavours to marinate together
- When you’re ready to serve, preheat the oven to 180° then place the loaf on a baking tray in the oven for approximately 15 minutes, until it’s crisp and golden.
- Cut into 4-6 wedges and enjoy!