Chef Chuck's Mediterranean Stuffed Bread

Pane Farcito alla Mediterranea
A wonderful appetizer filled with cream cheese, olive oil, salami, fresh vegetables, capers and basil. Use your favorite crusty loaf then hollow out and stuff with all these garden colors.
Get creative and add what pleases your palate. This recipe travels well and will be the hit at your next party or picnic.


Mediterranean Stuffed Bread
1 long loaf of bread
2 packages cream cheese, 16 oz.
room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper


Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.

Chef Chuck's Mediterranean Crackers

This Mediterranean cracker recipe contains garden fresh herbs and sun dried tomatoes. Served here with parmigiano cheese, tomatoes and a drizzle of olive oil. They are countless
ways to decorate your crackers!

Mediterranean Crackers
1 tablespoon yeast
1/4 cup warm water
3/4 cup milk
1 tablespoon sugar
2 tablespoons butter
1 teaspoon sea salt
1 large egg
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
3 1/2 cups flour
sea salt and olive oil


In a large bowl combine yeast and warm water, let rest 5 minutes. Meanwhile in a small saucepan heat milk over medium heat till small bubbles appear on side of pan. Remove from heat and whisk in sugar, butter and salt. Let cool for 5 minutes, then whisk in egg and herbs. Add milk mixture to yeast and add 2 cups flour, combine till smooth. Add another 1 1/2 cups of flour, then turn onto marble or a cutting board and knead for 5 minutes. Oil a large bowl place dough in and cover with a damp kitchen towel. Place in a warm spot for 1 hour ,it will double in size. Punch down dough and let rest 10 more minutes. Preheat oven to 450 degrees, and roll out to very thin or use a pasta machine to number 9. Cut to size you want I did 2 inch circles. Sprinkle baking pan with flour and place dough on pan and sprinkle with salt, bake 3 minutes.