Seven Layer Antipasto Dip

We recently had a pot luck lunch at work and a coworker brought in a Mexican style 7 layer dip. I immediately started to think how I can make an Italian version of this dish that tasted lighter and focused on the vegetables. What I came up with was an appetizer that contained three melting cheeses fused with the taste of tomatoes, herbs, olives, and artichoke hearts all in one bite on a toasted baguette. I hope that this is just the starting point for you to try many other variations. Let your imagination spice up your cooking.

Serves 6-8 people.

½ C Olive Oil

1 Clove Garlic

¼ lb Ground Beef or Ground Pork *

1 C Marinara Sauce

Salt & Pepper

1 C Freshly Grated Parmesan Regiano

1 14oz Can Artichoke Hearts (drained & chopped fine) 

1 C (~2.5oz) Shredded Fontina Cheese

1 2.5oz Can Sliced Olives (drained) *

1 C Roasted Red Peppers (drained and diced)

1 C Shredded Mozzarella

1 C Diced Tomatoes (fresh or canned - drained) *

2 TBS Fresh Basil (chopped)

1 Glass Pie Plate

1 Baguette (sliced and toasted) *

Preheat oven to 400°F.

Heat 1 tsp of olive oil in a small sauce pan over medium heat. Add the minced garlic and sauté for 30 seconds. Add the ground meat and cook, stirring constantly, until the meat is no longer red. Add the marinara sauce and bring to a simmer. Cook on a low simmer for 5 minutes then cool.

Drain and chop the artichoke hearts and lay out on paper towel to dry. Drain and dice the jarred roasted red peppers and tomatoes, lay out on paper towel to dry.

Slice the baguette into ¼” slices and place on a cookie sheet. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Place the toasted baguette slices in a basket. Do not place them on a plate or they will get soggy.

Time to assemble. Add a layer of each of the following ingredients to a glass pie plate in the following order:

1. Marinara (over bottom of pie plate)

2. Ground Beef
3. Grated parmesan

4. Chopped artichoke hearts

5. Shredded Fontina cheese

6. Sliced olives

7. Diced roasted red peppers

8. Shredded mozzarella

9. Diced Tomatoes

10. Chopped basil

11. 2 tsp olive oil

Place the dish into a preheated oven for 20 minutes or until hot and bubbly.

* Pronto Substitutes

Ground Meat – You can use either beef or pork. I prefer pork because it has a more subtle flavor.

Olives – you can use either black olives or kalamata olives.

Tomatoes – Unless you can go to the farmers market or grow your own, canned diced tomatoes are best for this recipe.

Baguette – you can use any dipping utensil you like. My wife likes the corn scoops or crackers.

Pork vs Beef

Why should you choose between pork and beef? When making meatballs I use both but at other times you may want the intensity of beef in a meat sauce. Other times you may want a less pronounced flavor when you want the meat to blend as opposed to standing out.

To print this recipe, go to Seven Layer Antipasto Dip.