Caputo’s Stuffed Picnic Loaf

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 large red onion, sliced about 1/4 inch thick
1 large red bell pepper, halved seeded and sliced into 4 slices each half
1 large green bell pepper, halved seeded and sliced into 4 slices each half
2 small zucchini, sliced about 3/4 inches thick
2 small yellow squash, sliced about 3/4 inches thick
3 cloves garlic, sliced thin
1 loaf Italiam peasant bread, about 6 to 9 inches in diameter
1/4 lb. fresh mozzarella, sliced
4 oz. soft goat cheese

Mix the balsamic vinegar and olive oil. Combine the vegetables (onions, peppers, squash, and garlic) in a large shallpw baking dish, cover with the oil and vinegar mixture and toss well. Marinate for at least 1 hour. Preheat oven to 350 degrees. Pour oil and vinegar and all the vegetables on a large sheet pan in a single layer and roast for about 1 hour. Remove the vegetables from the oven and let cool.

Cut the top off the loaf of bread and scoop out most of the bread, leaving just the outer shell. Arrange the mozzarella slices evenly on bottom of loaf. Spoon the cooled vegetables over mozzarella and spread evenly, reserving some of the juice. Spread the goat cheese over the vegetables, sprinkle with some of the reserved vegetable juice and salt and pepper. Replace the bread lid, wrap with plastic wrap, top with a plate and weigh down with heavy weight. Chill in refrigerator overnight.

When ready to serve, remove form refrigerator, slice in wedges and serve.

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