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.