Antipasto Braid Recipe

Ingredients For Antipasto Braid Recipe

• 0.33333333333333326 cup Pitted greek olives, chopped
• 0.25 cup Marinated quartered artichoke hearts, drained and chopped
• 0.25 cup Julienned oil packed sun dried tomatoes
• 2 teaspoon Tablespoons plus 2 grated parmesan cheese, divided
• 3 tablespoon Olive oil, divided
• 1 teaspoon Tablespoon chopped fresh basil or 1 dried basil
• 1 Tube refrigerated crusty french loaf
• 6 Thin slices prosciutto or deli ham
• 4 Slices Provolone Cheese
• 0.75 cup Julienned roasted sweet red peppers