Antipasto Loaf
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 25
ingredients
- 1 French baguette (350 g)
- 1 (250 g) container cream cheese spread
- 3 tablespoons pesto sauce
- 1⁄2 cup sun-dried tomato packed in oil, drained, chopped
- 1⁄2 cup marinated artichoke hearts, drained, chopped
- 2 tablespoons parmesan cheese (grated)
- 2 cups baby spinach leaves, coarsely chopped
directions
- CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
- MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.
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RECIPE SUBMITTED BY
Tiggrr
Canada