Antipasto bread

I got the Chocolate & Zucchini book Daily adventures in a Parisian kitchen for Christmas, and was flipping through it today and saw a recipe for tomato, pistachio and chorizo bread. I skimmed the recipe, thinking I had some chorizo in the fridge, and decided to try it out. I made some changes due to my taste and what I had on hand (turns out I had salami and not chorizo) and it turned out well. It is very good if you spread it with a little butter and toast it - it's very moist. Tomorrow I might cut it into cubes for croutons, would that be crazy?

Antipasto bread
Adapted from Daily adventures in a Parisian kitchen, but gluten free and with different flavors. I added all antipasto things, olives, capers, pesto, salami, sun-dried tomatoes in oil. 

2 T sesame seeds
1 1/4 c rice flour mix
3/4 t xanthan gum
a heaping tablespoon baking powder
3 eggs
1/4 t salt
1/2 t pepper
1/4 c olive oil
1/2 c greek yogurt
1/4 c chopped salami
1/4 c chopped sun dried tomatoes
1/4 c chunky olive tapenade
1/4 c parm cheese
2 T pesto

Preheat oven to 350, and lightly grease a 9x5 loaf pan. Sprinkle 1 T sesame seeds over the bottom of the pan and set aside. In a small bowl, mix together the flour mix, xanthan gum, and baking powder, then set aside. Beat the eggs with the salt and pepper, then add the olive oil then yogurt. When smooth, fold in the flour mix and stir just until combined. Fold in the salami, tomatoes, olive tapenade, and parm cheese. Spread half the batter in the pan, plop the pesto over the top, then spread the rest of the batter on the top. Smooth the top, then sprinkle with the rest of the sesame seeds. Bake for about 50 minutes, until crusty and brown on top and a knife comes out clean. Cool in the pan until cool enough to handle, then turn out and cool completely on a rack.