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Baked Antipasto Cheese Bread
Ingredients
  • One 1-pound block provolone (from the deli; not aged), about 2-inches thick and 4-inches wide
  • 1 loaf ciabatta bread
  • 3 ounces sliced prosciutto
  • 3 ounces sliced Italian cured meat such as capicola, sopresatta or genoa salami
  • 2 cups drained giardiniera, chopped
  • ½ cup pitted green olives, chopped
  • 2 tablespoons extra-virgin olive oil
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