2large red onions, peeled and cut into 10 wedges each
1red and 1 yellow pepper, cored and cut into 1cm strips
olive oil
240gm tub sunblush tomatoes
1pack Rannoch Smokery sliced smoked chicken
1pack Rannoch Smokery sliced smoked carpaccio
1smoked brie
bunch basil leaves
1handful baby spinach leaves
150gms char grilled aubergines
Smoked Antipasto Picnic Bread Directions
Preheat the oven to 180 degrees C
Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180C oven for 30-40mins ( to save time you could equally use ready prepared roast peppers and onions from the deli counter)
To assemble ;
Cut the top from the loaf and scoop out all the insides to leave a 1 ½ - 2cm crust all round the inside of the loaf. Layer up all the ingredients inside the crust packing them down as you go until the loaf is filled. Replace the lid and wrap the whole loaf tightly in cling film.Leave for 30mins.Serve cut into wedges or place in the fridge until ready to serve.