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Mediterranean-style picnic cob loaf
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up this delicious picnic loaf for a perfect Easter Monday outing.
Ingredients:
  • 1 medium (about 200g) orange sweet potato (kumara), peeled, thinly sliced crossways
  • Salt & freshly ground black pepper
  • 2 green zucchini, ends trimmed, thickly sliced crossways
  • 1 x 450g (23cm-diameter) cob loaf
  • 1 x 200g ctn eggplant with shallots dip (Savion brand)
  • 100g semi-dried tomatoes
  • 6 slices prosciutto
  • 200g bought chargrilled eggplant
  • 150g brie, thinly sliced
  • 40g baby spinach leaves
  • 200g bought chargrilled capsicum
  • 4 marinated artichokes, cut into wedges
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange sweet potato on the tray, drizzle with half of the oil, and season with salt and pepper. Roast for 20 minutes until tender.
  • Heat the remaining oil in a large frying pan over high heat. Cook half of the zucchini for 2-3 minutes on each side until just tender. Transfer to a plate and repeat with the remaining zucchini. Let them cool for 10 minutes.
  • Slice off the top third of the cob loaf and set aside. Hollow out the center, leaving a 2cm-thick shell. Coat the interior of the cob shell and the lid with eggplant dip.
  • Cover the loaf base with tomatoes, then zucchini, sweet potato, prosciutto, eggplant, brie, spinach, capsicum, and artichoke. Seal with the lid and press down gently to pack the filling tightly.
  • Wrap the cob loaf tightly in plastic wrap, then double up plates on top and place a weight on them to compress the filling. Chill in the fridge for 6 hours to enhance the flavors.
  • Preheat the oven to 200°C. Place the unwrapped cob on a baking tray and bake for about 15 minutes until the crust turns golden. To serve, simply cut into wedges.

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