Picnic Loaf

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Recipe by Naomi Sherman

Take your picnic game to the next level with this easy to make ahead, portable, and delicious picnic loaf
I created this recipe for Minimax as the ultimate luxe picnic solution
Perfect to slice on location, or slice it in advance and re-wrap it for easy transport
Mix and match filling with your favourites or stick with this classic combination.
Go on, grab your picnic blanket


  • 330 gram jar of char-grilled peppers

  • 135 grams semi-dried tomatoes

  • 1 small red onion

  • 350 gram ball of fresh mozzarella

  • 1 round cob loaf

  • 2 tablespoons garlic infused olive oil

  • 60 gram bag of baby spinach

  • 85 grams prosciutto

  • Basil leaves


  • You need to prepare this loaf the day before your picnic.
  • Drain the char-grilled peppers and the semi-dried tomatoes well and place in bowls.
  • Thinly slice your red onion.
  • Cut the mozzarella into slices.
  • Cut the top off the loaf and sit it to one side.
  • Carefully remove the inside of the loaf, leaving a ring around the edges.
  • Save the filling to make breadcrumbs or stuffing.
  • Brush the inside of the loaf with garlic infused olive oil and then start building your layers.
  • Start with the spinach, the peppers, onion, mozzarella, prosciutto, semi-dried tomatoes and then repeat.
  • Tuck basil leaves here and there as you fill.
  • Make sure that you push the fillings right into the sides of the cavity so that it is really full.
  • Add as many layers as you can, pressing down firmly with each layer.
  • Return the top to the loaf and wrap it tightly with layers of cling wrap.
  • Place a heavy weight (I used a cast iron pot) on top and let it sit in the fridge overnight.
  • When you are ready to slice it, use a serrated bread knife and cut steadily through to reveal the layered filling.