1 small loaf Artisan -style bread ( 1 large eggplant may be substituted)
2 T pine nuts, toasted and cooled
1 T capers, drained and rinsed
1 clove garlic, minced
½ C Kalamata olives, pitted and minced
½ C basil, chopped
3 T high quality extra virgin olive oil
¼ C sundried tomatoes, chopped
¼ ea. red onion, thinly sliced
¼ C ea. shredded part skim mozzarella & crumbled feta cheese
2lrg handfuls baby spinach, microwaved, chopped and well wrung out
Preheat grill to medium high heat on one side of grill and cool side on the other. You may also use your oven preheated to 375. Place 2 sheets of aluminum foil on a disposable aluminum pan in an “X”, leaving a few inches overhang on all sides. Using a serrated bread knife, cut the loaf of bread in 1” vertical slices. Take care not to cut all the way through the loaf. Rotate the bread a quarter turn and cut 1” slices across the vertical slices, creating a crosshatch pattern. Place cut loaf on the baking pan on the center of the foil “X”. Set aside.
Toast pine nuts in a skillet over medium heat until lightly browned and fragrant. Take care not to burn nuts. They can go from lightly brown to burnt in seconds! Set aside.
Mash capers, garlic, Kalamata olives and basil with a mortar and pestle until you have a somewhat smooth paste. Slowly add olive oil and whisk until incorporated. Add chopped sun dried tomatoes, red onion, pine nuts, cheeses and cooked baby spinach. Alternately, combine ingredients in food processor and pulse briefly.
Spoon the mixture into the cut portions of the bread. Take care to push the filling down into the bread openings. Gather the aluminum foil around the bread and wrap loosely.
Place in the grill and close lid. Reduce grill temp to medium and bake for 30 minutes. Fold back the foil and continue baking 5-7 minutes longer until top is golden and cheese is melted and browned. Sprinkle with chopped parsley and serve.