Antipasto Garlic Bread

Cheesy, savory, salty…and salami, because salumi really does make everything better! Antipasto Garlic Bread is the celebration of all things charcuterie you never knew you were missing. Loaded with all of your favorite antipasto ingredients, this over-the-top garlic bread will have you humming ‘That’s Amore’.

I don’t know if it’s the combination of salty cured meats, all of the bright pops of pickled things, or the cheese that has me ordering an antipasto every time I see it on a menu. It’s one of those things I always crave and that I enjoy making a meal of. I love all variations on an antipasto salad and an antipasto platter. Just pop open a nice bottle of red, and you have the makings for the ideal Friday night.

What is Antipasto?

Antipasti is a traditional Italian first course. It isn’t any one ingredient or combination of ingredients, but instead small bites usually served family style on platters. While there are ingredients that are common to Italian antipasti that find their way onto your favorite pizzeria’s antipasto salad, what makes up antipasti varies region by region.

Think of antipasto as the temptation to get your taste buds dancing and wake them up. Bold flavors, colors and textures make up the often one to two bite dishes. This includes but isn’t limited to cured meats, pickled and marinated vegetables, anchovies, decadent cheeses, wood fired bread, marinated beans, and shrimp, just to name a few.

Ingredients

This recipe combines the components of garlic bread with popular ingredients from an antipasto. If you like one thing more than another, feel free to swap it out and add your favorites!

• Italian Bread – Is there anything better than the smell of that bakery Italian bread piping hot right out of the oven? Move over Yankee Candles and pass the loaf of bread. You can also use sourdough Italian, French bread, or Cuban bread for this.
• Unsalted Butter – Make sure your butter is at room temperature for easy mixing and that it’s unsalted. Because you are adding salty ingredients you want to control the final flavor.
• Genoa Salami – This Italian salami is often flavored with garlic, salt, black and white peppercorns, and wine. It’s savory in flavor without being spicy.
• Hot Capicola – There is a reason it was Tony Soprano’s favorite. Sometimes referred to as gabagool, it comes in several varieties including a spicy version. Feel free to use regular capicola in this recipe.
• Provolone Cheese – Similar to mozzarella in that it’s a pulled or stretched curd cheese, it comes in two varieties, dolce that is mild, and picante that is much sharper. For this recipe I recommend using a mild provolone for both the mellow flavor and also the way it melts.
• Parmigiano -Reggiano – Nutty, savory, and salty, this not only helps the cheesy garlic bread brown it also adds flavor.
• Castelvetrano Olives – These olives are buttery in flavor and a verdant green in color. They don’t have a pronounced salty, brined flavor like a Sicilian or green olive.
• Pepperoncini Peppers – Tangy, bright, and a little spicy these cut through the richness of the salumi and give a nod to pepperoncini bread.
• Garlic Cloves – Fresh is the way! With all of the bold flavors piled onto this bread, you only need a couple of cloves.
• Fresh Basil – Naturally sweet with a hint of anise, basil brings freshness and an aromatic pop to this garlic bread.
• Flat Leaf Parsley – The grassy, herbaceous flavor of parsley balances the richness in the garlic butter.
• Crushed Red Pepper Flakes – This is completely optional but for those of us who like it a little spicy, a must.

How to Make Antipasto Garlic Bread

Whether you’re firing up the grill or preheating your oven, this cheesy and savory bread will have your friends and family going back for seconds. So pop open the bottle of wine and let’s get a little cheesy!

• Preheat – Preheat your oven or grill to 400 degrees. If making this on the grill you will want to bake it indirect.
• Slice – Cut your loaf of Italian bread in half and place the two halves onto a baking sheet. You can line it with parchment paper or foil for easy cleanup.
• Chop – Finely chop all of your ingredients. This will take the most time for the recipe. You want everything bite size and easy to mix into the butter.
• Mix – Make sure your butter is at room temperature. Add the softened butter and the rest of the ingredients to a bowl and mix until it’s combined.
• Spread – Divide the garlic butter in half. Spread part of it on one half of the Italian bread before adding the remaining to the other. Sprinkle a little extra parmesan cheese on.
• Bake – Bake the bread for 10-12 minutes or until the cheese is starting to bubble.
• Serve – Allow to cool briefly before cutting. Kitchen shears work great for this.

Variations

This recipe combines my favorite antipasto ingredients along with some of the most popular ones. Here are some other ideas and additional ingredients you can add in or swap. Always keep in mind a balance of flavor and texture. You don’t want any one thing that overpowers, or that is too wet.

• Vegetarian – Leave out the salumi and keep this vegetarian with add ins like sun dried or semi dried tomatoes, marinated artichoke hearts, or marinated mushrooms.
• Cheesy – Other cheese options that would work well are fontina for a creamy meltiness, or fresh mozzarella.
• Mortadella – Swap meat for the Italian bologna, mortadella.

Tips From the Beach

Ditch the bread knife and get out your kitchen scissors. Use scissors to cut your bread, avoiding knocking off your toppings and also all of the crispy little breadcrumbs that love to scatter. You can also use this tip for cutting your pizza into slices. Just say no to toppings that slide off, and yes to using scissors.

Want to make your Antipasto Garlic Bread part of a complete meal? This pairs well with Baked Ricotta Meatballs.

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