Herbed Tomato And Olive Loaf
|French bread loaf/Italian whole wheat bread loaf||1 (16 Inches Long)|
|Tomatoes||3 Large, peeled, seeded and chopped|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Pimiento stuffed olives||10 , chopped|
|Olives||10 , pitted and chopped (Kalamata Or Black)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Capers||1 Tablespoon, drained|
|Minced basil/0.5 teaspoon dried basil||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Lemon juice||To Taste|
|Olive oil||4 Tablespoon|
Cut off the ends of the bread, slice open lengthwise leaving top and bottom attached, and hollow out center, reserving the crumbs, and forming a 1/4 inch thick shell.
Chop the crumbs (there should be 2 cups) and combine with the remaining ingredients, adding enough oil to hold the mixture together.
The filling should be highly seasoned.
Spoon into bottom of shell, spread into even layer, reform into loaf, and wrap tightly in plastic wrap and foil.