Antipasto Loaves

May 2, 2011 by Celia @ Fig Jam and Lime Cordial

I had a plate of antipasto and pizza toppings leftover from a recent dinner with friends.

There were slices of pancetta flat, fresh and matured mozzarella, sundried tomato, baked ricotta, fig paste, a few basil leaves and a solitary stuffed chilli pepper…

I chopped all the leftovers up and added them to a batch of Joanna’s white toast bread dough. I included the antipasto in at the initial kneading stage, and then proceeded as usual, although I baked the dough in two smaller loaf pans rather than one large one (to accommodate the increased bulk).

Even though this lovely, versatile recipe is yeast based, it seems to produce loaves that keep very well – these were still fresh enough to eat untoasted the following day.

We served the loaves cut into thick slices and slathered with fresh ricotta – a quick and easy mid-week lunch!

Posted in Recipes | Tagged antipasto, antipasto bread loaves, using leftover antipasto, white toast bread | 30 Comments

30 Responses

on May 2, 2011 at 1:48 am Joanna @ Zeb Bakes

My that looks splendid and exclusive! Do you ever say to your family ‘Enjoy this, because it’s a one-off, never to be repeated, unique and special bread.’ That’s what I say when something happy and serendipitous comes out of the leftovers! Unless of course you are a chef in which case you would write it up and put it in your next cook book ;)

But joking apart, yum yum yum!
on May 2, 2011 at 2:08 am Joanne Jones

Just have to say, Yummy!
on May 2, 2011 at 2:14 am C

What a delicious use of leftovers! Those loaves look fab Celia, and ricotta sounds like the perfect partner.

I’ve taken the liberty of doing an ‘In my kitchen’ post – inspired by yours!

Edit: Here’s C’s post! Celia x
http://cakecrumbsandcooking.blogspot.com/2011/04/in-my-kitchen-april-2011.html
on May 2, 2011 at 3:16 am scrambledpreservedfriedcured

This looks great! What a fun idea.
on May 2, 2011 at 8:10 am David

I love the way you never seem to waste anything – doesn’t happen enough as our place. They look great.
on May 2, 2011 at 8:17 am Amanda

This looks like a pretty fine lunch to me – it would also be nice as focaccia and perfect for kids lunch boxes, I suspect.
on May 2, 2011 at 8:39 am dianne

Sounds scrummy and a great way to use up left-overs!
on May 2, 2011 at 9:28 am Claire K Creations

I think you deserve to be crownded queen waste not want not. If only we could all create such fabulous things from leftovers, there would be a lot less waste in the world.
on May 2, 2011 at 11:11 am Sonia

You’re awesome! What a great idea with leftovers. I love it when you end up wasting not a smidge of food. Doesn’t happen often enough at our place
on May 2, 2011 at 2:06 pm Celia @ Fig Jam and Lime Cordial

Joanna, thank you for the wonderful white bread recipe! It really is very useful! :)

Joanne, Dianne, Scrambled, thank you! :)

C, love your kitchen post, thanks for joining in! :)

Dave, Claire, Sonia, thank you, but we still end up wasting some – drives me crazy. It’s much nicer now we have chooks and worms though – between them, they eat almost everything that used to get thrown out! :)

Amanda, I’d normally throw the bits and pieces into a filled focaccia, but decided it would be nice to mix things up a bit this time.

The finished loaves reminded me a bit of Bakers Delight pull-aparts, which we were buying before we started baking our own bread…
on May 2, 2011 at 2:45 pm thecompletecookbook

What an incredible loaf – a meal all on it’s own.
:-) Mandy
on May 2, 2011 at 5:01 pm Liz

Beautiful bread, Celia. I’m thinking that it must have smelt wonderful.
on May 2, 2011 at 5:03 pm Anna

Looks delicious! What is matured mozzarella like?
on May 2, 2011 at 5:26 pm gillthepainter

Noice!
And the ingredients will have gone a long way to giving you a moist, stay-fresh loaf too.

I made sourdough rolls with a little evoo a couple of days ago, and the last one is still good enough to eat today toasted.
- on May 3, 2011 at 8:30 am Celia @ Fig Jam and Lime Cordial
  
  Gill, it’s amazing how well this loaf kept! I was quite astounded. Your rolls look grand.. :)
on May 2, 2011 at 5:28 pm Lorraine @ Not Quite Nigella

What a clever concept. What will you think of next! ;)
- on May 3, 2011 at 8:30 am Celia @ Fig Jam and Lime Cordial
  
  Ah well, I guess it depends what leftovers we have! ;-) Thanks love..
on May 2, 2011 at 8:20 pm Mrs Bok - The Bok Flock

Great idea!! Looks like a lovely loaf.
on May 3, 2011 at 12:14 am heidi

Always love to pop in and see what you’ve baked up, Celia!
I think this loaf would be perfect with any pairing! Or just as toast. Thanks for sharing- again- you always have something innovative and enticing!
on May 3, 2011 at 12:32 am Marilyn

I keep meaning to try this. We watched a program last night that used blueberries in the buns. So many options!

Maz
on May 3, 2011 at 1:26 am bagnidilucca

What a great idea, I can’t wait to try it.
on May 3, 2011 at 3:33 am Platanos, Mangoes and Me!

Whata way to go…
on May 3, 2011 at 7:11 am Anna Johnston

Now that’s some clever thinking, you’ve really got this bread thing down to a fine art Celia :)
on May 3, 2011 at 8:35 am Celia @ Fig Jam and Lime Cordial

Mrs B, Deb, Norma, thank you! :)

Heidi, I guess we could always have just eaten the antipasto the following day, but it’s always nice to rework leftovers into a new meal! Given how well this kept, I’m quite inspired next time to try and make it into school rolls as well.

Maz, once you start including things into bread, it opens up a whole new world of options! :)

Anna, thanks girlfriend! Now…isn’t this your year of baking? ;-)
on May 4, 2011 at 5:41 am Choclette

Oh, leftover bread – I bet that was lovely with all those amazing ingredients. But what is baked ricotta – something you do yourself?
- on May 4, 2011 at 5:54 am Celia @ Fig Jam and Lime Cordial
  
  Choc, yes, homemade baked ricotta! We can buy baked ricotta here easily, but a friend recently suggested that I just make it whenever I had leftover fresh ricotta that was getting a little old. It worked a treat. I wrote about it here:
  
  https://figjamandlimecordial.com/2011/04/25/easter-brunch/
  - on May 6, 2011 at 4:39 am Choclette
    
    Ah yes, so you did and I read about it too! My poor brain can’t cope any more. Anyway, it sounds wonderful, I’m pretty sure your blog is the only place I’ve come across it before.
on May 4, 2011 at 10:46 pm InTolerantChef

How yummy! What a great idea!
on May 4, 2011 at 11:38 pm Mark Scarbrough

Wow–like pizza in a bread. Sort of. I’m imagining it spread with tapenade or even an eggplant dip. Yum!

M.
on May 5, 2011 at 6:39 am Celia @ Fig Jam and Lime Cordial

Becca, thanks! :)

Mark, it really would be great with an eggplant dip – great idea, thanks!