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Smoked Antipasto Picnic Bread

This recipe for Smoked Antipasto Picnic Bread has been reproduced courtesy of Rannoch Smokery -

Rannoch Smokery is a company which was born out of bad weather and has grown and developed on the strength of a family's passion and creative thinking. Leo Barclay started the company, now run by son Richard, in the 1980s following a bad winter which prevented him getting his deer cull to market. Being an entrepreneur he brined the meat he was unable to get to market in a bath tub before slowly smoking it in a home-made smoker in the back garden, creating the first ever Rannoch Smokery Smoked Venison.

Twenty One years on the family still produces its flagship smoked venison along with many other products including smoked pheasant, smoked chicken, smoked goose and smoked duck many of which have won Great Taste Awards, the seal of quality food and drink. The business' first customer was Harrods, and continues to be a customer to this day, along with Waitrose, Sainsbury's Tesco, Jenners, Gleneagles, delicatessens and mail order customers.

Rannoch Smokery is a dedicated meat and game smoker passionate about quality and producing the best smoked meats from the hills surrounding Kinloch Rannoch in Scotland. Idylically situated at the heart of the Scottish Highlands in the shadow of the mystical Schiehallion Mountain (the fairy mountain of the Caledonians), Rannoch Smokery offers its customers a true flavour of romantic Scotland. Many of Rannoch Smokery's products are sourced locally including the red deer from the surrounding hills for their flagship Smoked Vension as well as lamb and beef from Aberdeenshire and Scottish smoked salmon to ensure the highest quality and taste.

Richard Barclay took over the reigns of the family business in 2000 and shares his father's captivating passion and drive to produce products of the highest quality and taste.

Smoked Antipasto Picnic Bread

Ingredients for Smoked Antipasto Picnic Bread

1 large round crusty loaf
2 large red onions, peeled and cut into 10 wedges each
1 red and 1 yellow pepper, cored and cut into 1cm strips
1tblsp olive oil
240gm tub 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

How to make Smoked Antipasto Picnic Bread

  • Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180°C oven for 30 - 40 minutes (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 30 minutes.
  • Serve cut into wedges or place in the fridge until ready to serve.


Rannoch Smokery products are available in Waitrose, Harrods, Selfridges, Valvona & Crolla, delis, farm shops, speciality food stores and on line at

Serves 8

Rannoch Smokery

Published with permission of Rannoch Smokery