Picnic bread

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 8

By theressomethingaboutmarie

(1 Vote) 2


  • 1 yellow pepper

  • 1 green pepper

  • 1 red onion

  • 1 red pepper

  • 2 courgette

  • 1 country/cottage loaf

  • 1 ball mozzarella

  • 1 pesto/tapenade

  • 1 bunch basil and parsley


  1. Cut the 'lid' off the loaf and set aside.
  2. Pull or tear the bread out of the loaf, leaving about an inch to the crust all the way around.
  3. Cut your peppers into as big slices as possible. I cut the bottom and top off mine and then slice them into four squares. Slice your courgettes at an angle (to make the pieces as big as possible) and finely slice your red onion. Griddle the lot until nicely browned.
  4. Pop the cooked vegetables into a large bowl, drizzle with olive oil, scatter with chopped basil and parsley and leave to cool a little.
  5. Tear your mozzarella into pieces. When the veg is cool enough to handle, start layering veg, mozzarella and a few drops of pesto or tapenade into the loaf until it's full.
  6. Put the 'lid' back on the loaf, wrap it twice in cling film (making sure that you wrap it REALLY tight). Pop a big fat cookbook on the top of the tightly wrapped loaf and leave it for a couple of hours.
  7. When you're ready, unwrap it and slice it as you would a cake.

Handy Hint

Don't take too much bread out of the loaf - the weight of the cookbook may split the loaf otherwise.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Snack

  • Summer

  • Low fat

  • Kids can help

  • Make Ahead

  • pepper

  • bread

  • courgette

Avg. user rating:


Rate this recipe

Your comments

  • 11/06/12 21:30

    Sounds delicious!

  • theressomethingaboutmarie 04/06/10 08:31

    we've done this so many times for barbecues and parties; it always goes down a treat. It looks so pretty when you slice it too.