Ingredients

Tomato-Herb Bread:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 large eggs, beaten
1 tablespoon granulated sugar
2 tablespoons oil from the sun-dried tomatoes
3/4 cup coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped green onions
4 1/2 teaspoons chopped fresh basil leaves
4 1/2 teaspoons chopped fresh parsley leaves
3 teaspoons chopped fresh oregano leaves

1 1/2 teaspoons minced garlic
1/2 cup grated provolone
1/4 cup Parmesan

Olive-Ricotta Spread Tea Sandwiches:
Tomato-Herb Bread
1 cup fresh ricotta cheese, drained
2 ounces cream cheese, softened
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped kalamata olives
6 ounces baby spinach, rinsed and spun dry, stems removed
1/4 pound thinly sliced capacolla
1/4 pound thinly sliced bresaola
1/4 pound thinly sliced salami
1/4 pound thinly sliced soppresata

Directions

For the Tomato Herb Bread: Preheat the oven to

350 degrees F. Lightly grease a 4 by 8-inch loaf pan and set aside. Into a large bowl, sift together the
flour, baking powder, salt, and baking soda. In a small bowl, whisk together the buttermilk, eggs, sugar, and
oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano,
and garlic. Add the cheese and stir to combine. Pour into the prepared pan and bake until a toothpick inserted
into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan.
Turn out onto a wire rack to cool completely before slicing. Cut the ends from the Tomato-Herb Bread and
discard or reserve for another use. Cut the remaining loaf into 16 thin slices.
For the Ricotta Herb Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil,
garlic, lemon juice, salt, and pepper on high speed until smooth. Add the olives and pulse to blend. Adjust
seasoning, to taste. Spread the ricotta mixture evenly over 8 bread slices. Spread several spinach leaves
across the filling in 1 layer. Add cold cuts. Top with remaining bread and press to seal. Cut each sandwich in
half diagonally. Serve.