Stuffed picnic loaf
Colourful to look at, easy to create. Jacqueline, aka food blogger Tinned Tomatoes, shares her tips on making a layered picnic loaf which your family and friends will love.
Ingredients
- 1 loaf of bread, must be a cob loaf
- 3 tsp green pesto
- 1 handful of baby spinach , large
- 200g of mozzarella cheese , sliced
- 1 pepper , large, roasted and cut into strips
- 2 baby beetroots , pickled, sliced
Method
1
Slice the top off the cob, this will become the lid
2
Scoop out the soft centre, until you have a bread bowl. The spare bread can be whizzed up into breadcrumbs and frozen until you need them for another dish
3
Spread the base of the bread bowl with pesto
4
Add a layer of baby spinach, then a layer of sun-dried tomatoes. Top with basil leaves, then a layer of creamy mozzarella. The next layer is the pepper, then a layer of sliced beetroot. Finally replace the lid
5
Wrap your cob tightly with clingfilm and place in the fridge with a tin of baked beans on top for weight. This will help compress the layers
6
Leave in the fridge to chill and compress for a few hours or overnight. Take the whole cob to your picnic, and then slice open to reveal a rainbow of colours.
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Stuffed picnic loaf
