Antipasto Loaf
From lebrigitteflauer 15 years ago
- - to make
- Serves 25
I created this appetizer for my wedding and it was a huge hit! It's everything on an H'our Douerves plate but in one loaf! Yum.
Ingredients
- 1 French bread baguette (12 oz.) shopping list
- 1 tub (8 oz.) PHILADELPHIA cream cheese spread shopping list
- 3 Tbsp. pesto shopping list
- 1/2 cup drained oil-packed sun-dried tomatoes, chopped shopping list
- 1/2 cup drained marinated artichoke hearts, chopped shopping list
- 2 Tbsp. KRAFT Grated parmesan cheese shopping list
- 2 cups baby spinach leaves, coarsely chopped shopping list
How to make it
- CUT baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
- MIX cream cheese spread and pesto; spread evenly onto insides of bread shells. Fill evenly with tomatoes, artichokes, Parmesan cheese and spinach.
- REASSEMBLE baguette; wrap tightly in plastic wrap. Refrigerate at least 1 hour or up to 4 hours. Cut into 25 slices to serve.
- Variation
- For a different flavor combination, add chopped green or kalamata .
People Who Like This Dish 4
- quaziefly ALL POINTS
- peetabear Mid-hudson Valley, NY
- fizzle3nat Waterville, WA
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- a1patti Salem, MA
- lebrigitteflauer Vista, CA
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The Rating
Reviewed by 4 people-
Nice for appetizers or an accompaniment to a nice, light soup. Thanks for sharing! ~Natalie
fizzle3nat
in Waterville loved it
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What a nice presentation! Welcome to this site!
a1patti
in Salem loved it
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great post thank you... five forks
Peeta
peetabear
in mid-hudson valley loved it
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