|8 ounces||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems removed|
|½ cup||Red bell pepper, thinly sliced|
|⅓ cup||Kalamata olives, pitted and chopped|
|⅓ cup||Red onion, thinly sliced|
|⅓ cup||Olive oil|
|¼ cup||Thinly sliced fresh basil (or 1-1/2 teaspoon dry basil)|
|¼ cup ||Fresh lemon juice|
|2 tablespoons||Drained capers|
|To taste||Salt and pepper|
|1 round (24-ounce)||Sourdough, French or Italian bread, unsliced|
|1 pound||Assorted sliced deli meats and cheeses (turkey, ham, provolone)|
Thinly slice figs. Combine with remaining filling ingredients; set aside.
Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell.
Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid. Brush liquid on cut side
Layer sliced meats over filling. Replace top of bread loaf. Wrap in airtight plastic bag.
Place loaf upside down in refrigerator. Weight
with 5-pounds (e.g. bag of sugar) and refrigerate for 3 to 12 hours.
To serve, turn up-right and cut into wedges.