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