Stuffed Prosciutto & Herb Bread

You see this on my blog every summer.

Some sort of stuffed bread.

I make it everytime I leave a fresh loaf of bread on the counter, thinking I will need it for the weekend (to make bruschette, crostini, etc), and then it goes stale.


Instead of tossing it, I cut the bread in half and hollow out the stale middle. I usually toss the middle to the birds and squirrels.


Since my herbs are close by on the driveway, I deadhead them, using basil, chives, parsley............

Chop the herbs and stuff them into the hollow bread shell.

Squeeze 2 large garlic cloves over the herbs.

To gild the lily, I cut up 2 pieces of speck (you can use prosciutto, but I love the smokey flavor of speck from Northern Italy) and throw them over the herbs.

Now add some grated cheese. Any cheese.
Mozzarella, cheddar, Gruyere, whatever you have in the fridge.

Drizzle w/ olive oil and sprinkle w/ kosher salt and pepper.

Close the bread lid and wrap tightly in foil.

Now put it in the freezer for a rainy day.
You will be so glad you did.

When you have nothing to serve with dinner, take out the loaf and defrost it.

Bake it covered in the foil wrapper at 350F for 30 minutes.

You can also lay it on the top rack of your grill, while you are grilling other foods.

Slice and serve.

It's the best.

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Anonymous said…
Garlic Bread gone wild! Perfect for pain perdu (translate into Italian, grazie)
AdriBarr said…
Wow - the ultimate in bread. That looks great!
Terrah said…
That's great for just a light dinner with soup.
I loved your stuffed bread from a few summers ago. Had arugula in it....Made me semi famous. What a great idea to make it up and freeze!!!Thanks.
Christine said…
This is a wonderful recipe. I hate when a baguette I thought would be used, instead goes stale. Great idea and even better, to freeze it.
Such a great idea. Perfect for transporting around. Love this idea...