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Antipasto Braid

We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. —Patricia Harmon, Baden, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 30 min. + standing
  • Makes
    12 servings


  • 1/3 cup pitted Greek olives, chopped
  • 1/4 cup marinated quartered artichoke hearts, drained and chopped
  • 1/4 cup julienned oil-packed sun-dried tomatoes
  • 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 6 thin slices prosciutto or deli ham
  • 4 slices provolone cheese
  • 3/4 cup julienned roasted sweet red peppers


  • Preheat oven to 350°. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined.
  • On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture.
  • On each long side, cut 10 strips about 3-1/2 in. into the center.
  • Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese.
  • Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

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