Park Loaf
Serves 2 hungry park benchers
INGREDIENTS:
1 large sourdough boule
4 slices of ham, sliced and folded
1 large mozzarella ball, sliced
1 tomato, sliced
8 black olives, sliced
1 tbsp basil pesto
balsamic vinegar, for drizzling
olive oil, for drizzling
sea salt and freshly ground black pepper
6 fresh basil leaves, torn
6 slices of salami
4 butterhead lettuce leaves
METHOD:
1. Slice off the top of the boule and set it aside. Scoop the bread outside of the inside of the boule to create a bread bowl. Reserve the scooped-out bread to feed the birds at the park.
2. Lay folded ham slices in the bottom of the bread bowl. Top with mozzarella, sliced olives and tomatoes. Drizzle balsamic vinegar, basil pesto and olive oil over tomatoes then season with salt and pepper. Top with basil, salami and lettuce, then cover with the reserved top of the boule.
3. Slice into 4 to 6 wedges, depending on the size of your loaf.
