Bread Antipasti Recipe

Make the dough

In a large bowl or stand mixer, combine whole wheat flour, bread flour, instant yeast, fine sea salt, and coarsely cracked black pepper. Stir briefly to combine.

Whisk warm water, olive oil and honey in a measuring cup. With the mixer running on low (dough hook) or using a wooden spoon, gradually add the liquid to the dry ingredients until a shaggy dough forms.

Knead the dough on medium speed for 6–8 minutes (or by hand on a floured surface for 8–10 minutes) until the dough is smooth, elastic and springs back when pressed.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Turn the dough out onto a lightly floured surface, gently deflate and shape into a round or oval loaf. Place on a parchment-lined baking sheet or in a floured proofing basket. Cover and let rise for 30–45 minutes until puffy.

Preheat oven to 425°F (220°C) about 20 minutes before baking. If using a baking stone, place it in the oven to heat. Just before baking, brush the loaf with 1 tablespoon olive oil and sprinkle the remaining cracked black pepper and a little coarse sea salt on top.

Bake for 25–30 minutes until the crust is deep golden and the internal temperature reaches 200°F (93°C). Remove from oven, cool on a wire rack for at least 30 minutes before slicing.

In a small skillet over medium heat, warm 1 tablespoon extra virgin olive oil and briefly sauté 2 garlic cloves (crushed) for 30 seconds until fragrant. Remove from heat.

In a food processor or blender, combine drained black beans, roasted red peppers, sautéed garlic, ground cumin, lime juice, 1 tablespoon olive oil, salt and black pepper. Process until mostly smooth but slightly textured, 30–60 seconds. Stop and scrape down sides as needed.

Transfer puree to a bowl and fold in the roughly chopped mixed olives. Taste and adjust seasoning with additional salt or lime juice if needed.

In a medium bowl, combine shredded Mexican Jack, diced tomatoes, red onion, minced jalapeño, minced garlic, chopped cilantro, lime juice and olive oil. Toss gently to mix.

Season with salt and black pepper to taste. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Arrange torn soft cheese, sliced manchego (or sharp cheddar) and prosciutto on a serving board or platter.

Drizzle 1 tablespoon extra virgin olive oil lightly over the cheeses and prosciutto. If desired, fold prosciutto slices for a decorative presentation.

Slice the cooled whole-grain pepper bread into 1/2" thick slices.

Spread a generous layer (about 2–3 tablespoons) of the black bean puree onto several bread slices as a base.

Top some slices with a spoonful of the Mexican Jack & Cheese salsa, letting a little of the shredded cheese sit on top so it melds with the bread. On other slices, place torn pieces of soft cheese and a slice of prosciutto, or a combination according to preference.

Scatter the roasted olives from the puree (or additional whole olives) over selected toasts to add briny contrast.

Sprinkle flaky sea salt, crushed red pepper flakes and chopped parsley or microgreens over the assembled toasts. Drizzle a little extra virgin olive oil over finished pieces.

Serve the assembled antipasti on a platter alongside remaining cheeses, prosciutto and any extra black bean puree. Toasts are best eaten immediately while bread is still slightly warm.