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Made for sharing, this Italian loaf is studded with marinated mozzarella and sautéed creminis and finished with a garlicky chili crisp. The combination of balsamic vinegar, garlic, fennel seeds, and Calabrian chile flakes puts a decidedly Italian twist on the beloved condiment.
Ingredients
2 (8-oz.) ballsfresh mozzarella, thinly sliced (about 1/4 inch thick)
1cup plus 1Tbsp.olive oil
1/3cuppitted Castelvetrano olives, crushed
1shallot, thinly sliced
4garliccloves, thinly sliced
2Tbsp. chopped fresh flat-leaf parsley
1/3cup plus 2Tbsp.balsamic vinegar
2(2x1-inch) stripslemon zest
3Tbsp. plus 1/4tsp.Calabrian chile flakes
3Tbsp.dried Italian seasoning
2Tbsp.fennel seeds, crushed
8oz.fresh cremini mushrooms, sliced (3cups)
11-lb.long oval loaf Italian bread
1/2cup shredded Parmesan cheese
Directions
For marinated mozzarella and olives, in a medium bowl combine mozzarella, 1/2 cup of the olive oil, the olives, shallot, two of the garlic cloves, the parsley, 1 Tbsp. of the balsamic vinegar, the lemon zest, 1/4 tsp. of the chile flakes, and 1/4 tsp. cracked black pepper. Toss gently to coat. Cover and marinate at room temperature 30 minutes (or chill up to 24 hours).
For balsamic chili crisp, in a heatproof bowl combine Italian seasoning, fennel seeds, the remaining two garlic cloves and 3 Tbsp. chile flakes, and 1/4 tsp. salt.
In a small saucepan heat 1/2 cup olive oil to 300°F. Carefully pour hot oil over spice mixture. Stir to combine. Stir in the 1/3 cup balsamic vinegar. Cool completely, about 30 minutes. (Refrigerate balsamic chili crisp in an airtight container in the refrigerator up to 2 weeks. Let stand at room temperature 15 to 20 minutes before serving.)
For bread, preheat oven to 350°F. In a large skillet heat the remaining 1 Tbsp. olive oil over medium. Add mushrooms; cook, stirring occasionally, until golden brown and tender, 7 to 8 minutes. Season with 1/4 tsp. salt. Add the remaining 1 Tbsp. balsamic vinegar; cook until liquid reduces and coats mushrooms, 1 to 2 minutes.
Using a serrated knife, cut bread from the top nearly to the bottom in diagonal 1-inch diamonds (do not cut through). Gently separate and evenly tuck marinated mozzarella mixture and mushrooms into spaces between cuts. Sprinkle with Parmesan. Brush outside of loaf with some of the mozzarella marinade.
Wrap loaf loosely in foil and place on a large baking sheet. Bake until mozzarella is melted, 25 to 30 minutes. Carefully open foil. Bake until Parmesan is lightly browned, 5 to 10 minutes more.
Just before serving, drizzle loaf with some of the balsamic chili crisp. Serve with remaining chili crisp.
Shortcut Balsamic Chili Crisp: Start with a jar of purchased chili crisp. Stir 1/3 cup balsamic vinegar, 3 Tbsp. dried Italian seasoning, and 2 Tbsp. crushed fennel seeds into 1/2 cup of the purchased chili crisp.
Credits
Recipe developed by Holly Dreesman.
Nutrition Facts (per serving)
| 366 | Calories |
| 16g | Fat |
| 37g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe8 | |
| Calories366 | |
| % Daily Value * | |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 4g | 15% |
| Total Sugars 4g | |
| Protein 19g | 38% |
| Total Fat 16g | 21% |
| Saturated Fat 7g | 37% |
| Cholesterol 40mg | 13% |
| Vitamin A 110mcg | 12% |
| Vitamin C 6mg | 6% |
| Vitamin D 0mcg | 1% |
| Vitamin E 1mg | 6% |
| Folate 129mcg | 32% |
| Vitamin K 32mcg | 26% |
| Sodium 733mg | 32% |
| Calcium 409mg | 31% |
| Iron 4mg | 21% |
| Magnesium 46mg | 11% |
| Potassium 346mg | 7% |
| Zinc 3mg | 23% |
| Vitamin B12 1mcg | 48% |
| Omega 3 0g |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- <span>Desserts & Baking</span>
- <span>Bread</span>
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