Baked Garlic-Stuffed Antipasto Bread
| Yield: | 1 Servings |
| Categories: |
| KBTHOMPS / SUSAN FORTNEY | ||
| 10 | lg | Cloves fresh garlic |
| 1 | lg | Crusty; unsliced loaf French bread |
| 1/2 | c | Butter |
| 1/4 | c | Olive oil |
| 1 | pk | (9-o) frozen; chopped spinach, thawed and squeezed dry |
| 1 | cn | (14 oz) artichoke hearts; drained and coarsely chopped |
| 1/2 | c | Coarsely chopped parsley |
| 1 | cn | Anchovy fillets; cut into large pieces |
| 1 | c | Grated Swiss cheese |
| 1/2 | c | Grated mozzarella cheese |
| 1 | c | (4 oz) sliced black olives |
| 1 | tb | Capers |
| 1/4 | ts | Dried tarragon |
| 1/4 | Teaspooon dried basil | |
| 1 | ts | Coarsely ground pepper |
| 1/2 | ts | Garlic salt |
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