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Italian Pull Apart Sourdough Boule

cook time
45 Minutes
Italian Pull Apart Sourdough Boule
Non-GMO Large Boule

Ingredients

  • 1 California Goldminer® Sourdough Non-GMO Large Boule
  • ¼ cup butter, melted
  • 1 shallot, minced
  • 1 cup Provolone, shredded
  • 1 cup Mozzarella, shredded
  • 4 slices salami, sliced into small squares
  • 4 slices prosciutto, sliced into small squares
  • 4 slices mortadella, sliced into small squares
  • 4 slices capicola, sliced into small squares
  • 1/4 cup red onion, diced
  • 2 tomatoes, diced
  • ¼ cup sliced banana peppers
  • 2 tbsp. red wine vinegar
  • ¼ cup olive oil
  • 1 tbsp. Italian seasoning

Directions

  1. Preheat oven to 350˚F and line a baking sheet with foil.
  2. Cut a hash pattern into the top of the bread boule at 1-inch intervals, being careful not to slice all the way through to the bottom.    
  3. Combine the melted butter and shallot in a small bowl. Brush onto the bread.
  4. In a medium bowl, combine the cheeses.
  5. In a separate medium bowl, combine the deli meats, red onion, tomatoes and banana peppers. Gently toss to combine.
  6. Stuff half of the cheese mixture into the bread, followed by the meat mixture. Sprinkle the remaining cheese on top.
  7. Combine the vinegar, oil and Italian seasoning in a small bowl. Drizzle or brush over the top of the boule.
  8. Cover with foil and bake 25-30 minutes, or until bread is golden brown and crispy and cheese is melted.
Serving: 8
Course: appetizer,

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