---
title: "Smoked Antipasto Picnic Bread · Rampant Scotland"
description: "Traditional Scottish Recipes - Smoked Antipasto Picnic Bread The chefs at the award-winning Rannoch Smokery based in Kenmore, Perthshire have created a wide ran"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_antipasto.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Smoked Antipasto Picnic Bread · Rampant Scotland

Recipes

# Smoked Antipasto Picnic Bread

[Original page](https://web.archive.org/web/20250714115047/http://www.rampantscotland.com/recipes/blrecipe_antipasto.htm)

*Traditional Scottish Recipes*
 *- Smoked Antipasto Picnic Bread*

*The chefs at the award-winning [Rannoch Smokery](http://www.rannochsmokery.co.uk/) based in Kenmore, Perthshire have created a wide range of recipes using their smoked venison, poultry, game and salmon products. The recipes have been tried and tested and the company has kindly agreed to allow some of them to be included in the Rampant Scotland recipe section. Here's a smoked antipasto picnic bread to try! It serves 8 people.*

## Ingredients

- 1 large round crusty loaf **Filling**
- 2 large red onions, peeled and cut into 10 wedges each
- 1 red and 1 yellow pepper, cored and cut into 1cm strips
- 1 tblsp olive oil
- 240gm (8 ounces) sunblush tomatoes
- 1 pack Rannoch Smokery sliced smoked chicken
- 1 pack Rannoch Smokery sliced smoked carpaccio
- 1 smoked brie
- Small bunch basil leaves
- 1 handful baby spinach leaves
- 150gms char grilled aubergines

## Method

Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180C oven for 30-40mins ( to save time you could equally use ready prepared roast peppers and onions from the deli counter )

To assemble ;
 Cut the top from the loaf and scoop out all the insides to leave a 1 ½ - 2cm crust all round the inside of the loaf. Layer up all the ingredients inside the crust packing them down as you go until the loaf is filled. Replace the lid and wrap the whole loaf tightly in cling film.Leave for 30mins. Serve cut into wedges or place in the fridge until ready to serve.

## Source

From Rampant Scotland, restored from the page as it stood on 14 July 2025. [Original page](https://web.archive.org/web/20250714115047/http://www.rampantscotland.com/recipes/blrecipe_antipasto.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 0 of 1 links on this page are restored on this site.