INGREDIENTS
1
ciabatta loaf 8 by 4 by 2 in
1/2 cup
olive tapenade or
2 tbsp
balsamic vinegar
2 tbsp
olive oil
1/4 lb
genoa salami
3 oz
prosciutto
1/4 lb
cuts spicy
8 oz
mozzarella
1
roasted bell pepper
6 leaves
basil torn into bite-size pieces
1 serving
ground pepper freshly