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Picnic Bread

Picnic BreadI absolutely love the way the kitchen smells when bread is baking in the oven.  It transports me back to a time when I was a young girl.

  My siblings and I would take turns delivering mail to our grandparents who lived down the road from us.  My paternal grandmother was always baking something, especially fresh bread…my grandfather disliked the grocery store version.  Making bread isn’t a priority for me so I make it very seldom, but, when I do, we devour it like a pack of hungry wolves.  This recipe for picnic bread or you could label it stuffed bread, fills the kitchen with amazing aromas and is perfect for an informal gathering or at a pot luck.  Bring it to your next family function warm and watch it disappear.  The ingredients listed are a guide…use whatever you have in your cupboard or fridge.  Any leftovers do well here, too.

Serves 4 to 6
bread or pizza dough (store bought or homemade)
fresh mozzarella (bocconcini)
handful basil leaves
6 to 8 slices of prosciutto
1/2 cup grated Parmesan
6 to 8 oven roasted cherry tomatoes
drizzle of olive oil

Preheat oven to 375f. On a lightly floured surface, roll out dough to roughly 1/2-inch thick. Take a baking sheet and scatter with fine cornmeal (to help the dough from sticking). Place dough on baking sheet and add prosciutto slices, basil, tomatoes, mozzarella and Parmesan. Drizzle olive oil over top and fold dough over. Pinch ends to make sure the filling doesn’t ooze out. Bake in the oven for 35 minutes until golden brown. Allow to cool 10 minutes before slicing.

picnic bread fillingThe Culinary Chase’s Note:  For a vegetarian version, omit the meat and add roasted veggies such as red bell peppers, zucchini, eggplant, roasted garlic and spread pesto over the base.  Enjoy!

Picnic Bread
 
Prep time
10 mins

Cook time
35 mins

Total time
45 mins

 

This recipe for picnic bread or you could label it stuffed bread, fills the kitchen with amazing aromas and is perfect for an informal gathering or at a pot luck. Bring it to your next family function warm and watch it disappear. The ingredients listed are a guide…use whatever you have in your cupboard or fridge. Any leftovers do well here, too.
Author: The Culinary Chase
Recipe type: snack
Cuisine: Italian
Serves: 4 to 6

Ingredients
  • bread or pizza dough (store bought or homemade)
  • fresh mozzarella
  • handful basil leaves
  • 6 to 8 slices of prosciutto
  • ½ cup grated Parmesan
  • 6 to 8 oven roasted cherry tomatoes
  • drizzle of olive oil
Instructions
  1. Preheat oven to 375f. On a lightly floured surface, roll out dough to roughly ½-inch thick. Take a baking sheet and scatter with fine cornmeal (to help the dough from sticking). Place dough on baking sheet and add prosciutto slices, basil, tomatoes, mozzarella and Parmesan. Drizzle olive oil over top and fold dough over. Pinch ends to make sure the filling doesn’t ooze out. Bake in the oven for 35 minutes until golden brown. Allow to cool 10 minutes before slicing.
Notes
The Culinary Chase’s Note: For a vegetarian version, omit the meat and add roasted veggies such as red bell peppers, zucchini, eggplant, roasted garlic and spread pesto over the base. Enjoy!

 

The post Picnic Bread appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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