4-Ingredient Antipasto Bread Bake Recipe

4-Ingredient Antipasto Bread Bake

The perfect party share dish - or an easy dinner with a side of salad! Doesn't get easier than that! - by Jane Ash

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TIP! Antipasto mixes are sold pre-packaged or by weight from the deli counter of supermarkets and delicatessens. Drain off excess oil before using (drained weight 135g). Or make use of your fridge leftovers, such as sun-dried tomatoes, roasted capsicums, pitted olives, artichokes and feta.

Ingredients

1 small crusty baguette (30cm long), cut into 1 ½ cm slices

145g tub antipasto mix, drained (See Tip)

½ cup shredded parmesan

8 eggs

Method

Arrange bread slices, overlapping slightly, over the base of an 18.5cm x 27cm rectangular ovenproof dish (7-cup capacity). Scatter over antipasto mix. Sprinkle with parmesan.
Whisk eggs in a large jug. Season with salt and pepper. Pour over bread. Stand for about 20 minutes to soak.
Cook, uncovered, in a moderate oven (180C) for about 25 to 30 minutes, or until eggs are set and top is golden. Remove. Stand for 5 minutes.
Serve warm with rocket leaves or a leafy salad (optional).

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

Ingredients

Method

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