Antipasto Loaf

Recipe by Tiggrr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 25
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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