Antipasto Loaf

Name: Antipasto Loaf
Ingredients: 1 French bread baguette (350 g); 1 cup Philadelphia Cream Cheese Product; 3 Tbsp. CLASSICO Basil Pesto di Genova; 1/2 cup sun-dried tomatoes packed in oil, drained, chopped; 1/2 cup marinated artichoke hearts, drained, chopped; 2 Tbsp. Kraft 100% Parmesan Grated Cheese; 2 cups baby spinach leaves, coarsley chopped

7 ingredients

6 steps

Ingredients

1 French bread baguette (350 g)
1 cup Philadelphia Cream Cheese Product
3 Tbsp. CLASSICO Basil Pesto di Genova
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsley chopped

Directions

1

Cut baguette horizontally in half; remove bread from centre of each half, leaving 1-inch-thick shells.
2

Reserve removed bread for another use.
3

Mix cream cheese product and pesto until well blended; spread onto insides of bread shells.
4

Fill bottom bread shell with remaining ingredients; cover with top of bread.
5

Wrap tightly in plastic wrap.
6

Refrigerate up to 24 hours.