8in. round loaf of peasant bread
½ cup Santa Barbara Martini Stuffed Olives, finely chopped
½ cup Santa Barbara Pitted Calamata Olives, finely chopped
2 ½ cups Jarlsberg cheese (about 6 ounces), grated
6 oz. jar marinated artichoke hearts, drained
1 cup roasted red peppers, chopped
2 cups parsley leaves, minced
1 tbs. Santa Barbara Capers, drained
¼ cup Santa Barbara Extra Virgin Olive Oil

Cut the top quarter of the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two ½ inch thick shells. In a bowl, stir together the olives, the Jarlsberg cheese, artichoke hearts, red peppers, parsley, capers, Extra Virgin Olive Oil, salt and pepper to taste. Spoon mixture into the bottom of the bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press together firmly, reforming the loaf. Wrap the sandwich tightly in plastic wrap. Chill for 1 hour. Cut into four wedges and serve. Enjoy!