Antipasto Bread

• 1 loaf (1 pound) unsliced Italian bread
• 3 tablespoons olive oil, divided
• 1 large carrot, chopped
• 1 medium green pepper, chopped
• 1 medium celery rib, chopped
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1/2 cup prepared pesto
• 8 thin slices hard salami
• 4 plum tomatoes, sliced
• 1/2 cup chopped pitted green olives
• 2 cups shredded Italian cheese blend

1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450u0b0 for 5-8 minutes or until lightly browned.
2. Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender.
3. Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

bread, olive oil, carrot, green pepper, celery, onion, garlic, pesto, hard salami, tomatoes, green olives, italian cheese blend

Taken from www.tasteofhome.com/recipes/antipasto-bread/ (may not work)