Salami, Spinach & Artichoke Stuffed Pugliese Bread


Salami, Spinach & Artichoke Stuffing:

8 ounces cream cheese, softened
1 cup chopped baby spinach
1/2 cup chopped artichoke hearts
1/2 cup chopped Hard Salami

Charcuterie Slices:

1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1 tablespoon minced garlic

For Serving:

1 (16-ounce) loaf Pugliese or rustic Italian bread
1 tablespoon chopped fresh Italian parsley
1 teaspoon fresh cracked black pepper


Salami, Spinach & Artichoke Stuffing: Stir all ingredients in a bowl; refrigerate in an airtight container up to 6 days. Makes about 2-1/2 cups.

For serving, cut out approximately a 2-1/2 x 8-inch oval (about 2 inches deep) from top of bread loaf using a serrated bread knife; fill bread with Salami, Spinach & Artichoke Stuffing. Cut bread crosswise into 8 slices 3/4 of the way through; loosely wrap with aluminum foil. Bake stuffed bread at 350°F until stuffing bubbles and cheese melts, about 20 minutes; garnish with parsley and pepper.