1 round country bread, 12-15 inches in diameter
Olive oil
5 oz fresh pesto
1 red Bell pepper, skinned and (char)broiled
1 yellow Bell pepper, skinned and (char)broiled
1 zucchini, sliced and (char)broiled
1 eggplant, sliced and (char)broiled)
30 large fresh basil leaves
2 oz arugula lettuce (aka rocket lettuce)
1 lb Mémoire truffle cheese, sliced
2 oz fresh spinach
4 tomatoes, sliced
4 oz black olives
Salt and pepper to taste
Plastic food wrap (Saran wrap)
Cut off the top of the loaf and place to one side, then hollow out the bread, leaving a 1 inch crust all the way around. Sprinkle the inside with olive oil. Spread pesto on the base and edges, then layer all the ingredients, seasoning each layer with salt and pepper. Replace the top and wrap the loaf in plastic food wrap. Refrigerate overnight, heavily weighted. Serve cut in wedges with a good salad.