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Roasted Pepper Mozzarella Parma Ham Beef Tomato Cottage Picnic Loaf

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  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 30-40 mins
  • Difficulty: Easy
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Roasted Pepper Mozzarella Parma Ham Beef Tomato Cottage Picnic Loaf

This picnic loaf is packed with sweet roasted vegetables, mozzarella and fresh herbs to make a delicious addition to a picnic, or serve in slices at home.


  • 1 large cottage loaf
  • 1 x 180g jar red pesto
  • 1 x 200g tub Moroccan style houmous
  • 150g jarred roasted red and yellow peppers 
  • 1 x 150g pack Parma ham or large Chorizo slices or both 
  • 2 beef tomatoes, sliced, not too thinly
  • 4 large Buffalo Mozzarella
  • 6 tbsp chopped parsley
  • 6 tbsp chopped basil 
  • salt and freshly ground pepper

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  • Pre-heated oven 200°C gas 6.
  • Slice the mozzarella into 4 thick slices.
  • Cut the loaf into 4 slices horizontally.
  • Lay each slice onto a chopping board.
  • Spoon over the pesto and houmous evenly on the sliced bread, then season each slice with salt and pepper.
  • On the large base slice of bread, lay the half the peppers and tomatoes, spread over a little pesto.
  • Lay the next slice of bread on top, press down and then lay over the Parma ham/Chorizo and half the mozzarella then add a little more pesto.
  • Lay the next slice of bread on top and add the rest of the tomatoes and peppers, spread over a little more pesto.
  • Top with the final crust.
  • Place the loaf onto a very large piece of foil and wrap the loaf totally.
  • Wrap in a second large piece of foil and squeeze nice and tightly.
  • Place onto a baking tray and pop into the oven.
  • Cook for 30-40 minutes.
  • Once cooked remove from the oven and press nice and tightly again, be quite brutal here, the more you press the better the chilled loaf will cut the next day.
  • Cool and chill well, best overnight.
  • Next day, remove from the fridge and take on your picnic.
  • Open and slice to order, it’s as easy as that

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