Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
- Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes.
- Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.
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Zuckdon Kawama
[email protected]This recipe is perfect for a party!
saruk rahmat
[email protected]I'm allergic to tomatoes, so I'll have to find a substitute.
kingcesar_281 Hibdon
[email protected]This recipe seems a bit complicated for me.
Neesha Tamong
[email protected]I'm not sure how I feel about the bread bowl part of this recipe.
Aspect_Race
[email protected]This recipe looks amazing! I'm definitely going to try it.
Pepe's Son
[email protected]I can't wait to try this recipe!
Ignatik Klokov
[email protected]The ingredients in this recipe are all very affordable.
Usama Mand
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Jimmys Stylianou
[email protected]I would definitely recommend this recipe to others.
Matheesha Abeynayaka
[email protected]This recipe is easy to follow and the results are delicious.
M Shahwaz
[email protected]I've made this dish several times and it's always a crowd-pleaser.
vann kentish
[email protected]This is a great recipe for using up leftover bread.
Zxfg Ertyu
[email protected]The dip was a bit runny for my taste, but the flavor was still good.
Georgia Ackermann
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it all up.
Zanele Mcina
[email protected]This is the perfect appetizer for a party or potluck.
V Vashantha
[email protected]The bread bowl was a bit too hard for my taste, but the dip was delicious.
Yonas Tigestu
[email protected]I love that this recipe uses fresh tomatoes and basil. It really makes the dish taste summery and fresh.
stephanie shadoan
[email protected]This bruschetta dip in an Italian bread bowl was a huge hit at my party! The flavors were amazing and the bread bowl was the perfect touch.