1
1 square loaf focaccia bread, about 9x7x2 in.
1/2 cup kalamata olives
370-mL jar roasted red peppers, drained or 2 large home-roasted peppers
170-mL jar marinated artichoke hearts, drained
4 small plum tomatoes
4 green onions
2 227-g containers tzatziki, about 2 cups
Using a serrated knife, cut out centre of bread, leaving a 1-inch- (2.5-cm-) thick border around edge of loaf and about 1/2 inch (1 cm) on bottom. Do not cut through to bottom crust. Hollow out focaccia by cutting out bread in large chunks. Cut these chunks into small pieces for dipping.
Pit olives by smashing them with flat edge of a large knife. Discard pits, then coarsely chop olives. Pat peppers dry with paper towels. Slice into 1/2-inch (1-cm) pieces. Cut artichokes in half. Slice tomatoes into quarters. Squeeze out and discard seeds, then chop. Thinly slice onions diagonally. Combine in a large bowl. Add tzatziki. Gently stir until vegetables are coated. Turn mixture into bread shell. Place shell on a large platter and surround with bread chunks. Serve immediately or refrigerate, covered, up to 4 hours. Serve with additional crackers, celery and endive pieces for dipping or baguette slices for spreading, if you wish.
Calories 88, Protein 3.6g, Carbohydrates 8.4g, Fat 5.4g, Fibre 2.6g, Sodium 676mg.
Store-bought spreads and dips are a lifesaver for time-stressed cooks. Using one as a base, you can whip up an appetizer in minutes. Think of the classic spinach dip packed into a gigantic pumpernickel loaf--we've updated it with focaccia bread, garlicky tzatziki dip and marinated artichokes.
Prepare and combine vegetables and olives up to a day ahead. Do not mix in tzatziki. Wrap and refrigerate overnight. Hollow out bread, then store it and bread chunks in a tightly sealed plastic bag at room temperature overnight. Just before serving, drain vegetables, stir in tzatziki and fill bread shell.