Antipasto Picnic Loaf Recipe

Antipasto Picnic Loaf


  • 15cm approx. (460g)
    seeded round cob loaf
  • 1/3 cup (100g)
    THOMY mayonnaise
  • 200g
    pre-brought chargrilled eggplant
  • 200g
    pre-brought chargrilled red capsicum
  • 150g
    pre-brought chargrilled artichokes
  • 50g
    pre-brought semi dried tomatoes
  • 40g
    goats cheese
  • 20g

How to Cook

Prep Time: 15 minutes | Cooking Time: 5 minutes
  1. Place loaf on a plate; cut top quarter from loaf. Scoop out centre and discard, leaving a 2cm-thick shell. Spread mayonnaise inside loaf and over cut side of top. Layer chargrilled eggplant, capsicum, artichokes and tomato, top with goats cheese and rocket; replace top.

  2. Wrap loaf tightly in plastic wrap. Top with another plate. Place a heavy object on top to compress filling. Refrigerate 1 hour or overnight, if time allows, to allow flavours to develop. Meanwhile, preheat oven to 180°C/160°C fan forced. Grease and line a baking tray. Unwrap loaf. Place on a baking tray. Bake for 5 to 10 minutes or until crust is crisp. Slice and serve warm or cold.



Average Qty Per Serve Qty Per 100g
Energy 1668.1kj 820.4kj
Weight 203.3g 100g
Protein TOTAL 12.3g 6.0g
Fat TOTAL 18.9g 9.3g
- Saturated Fats 3.3g 1.6g
Carbohydrates TOTAL 40.8g 20.1g
- Sugars 8.2g 4.0g
Sodium 639.4mg 314.4mg
Dietary Fibre 7.0g 3.4g
Calcium 87.2mg 42.9mg