PHILADELPHIA Antipasto Loaf Recipe - Allrecipes.com
PHILADELPHIA Antipasto Loaf Recipe
  • READY IN 25 mins

PHILADELPHIA Antipasto Loaf

Recipe by  

"An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang."

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Ingredients Edit and Save

Original recipe makes 25 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

  1. Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
  2. Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
  3. 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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Reviews More Reviews

Dec 29, 2008

This recipe was actually very good. I sliced on the diagonal in 1 inch portions and secured with a frilled toothpick. The downside was this didn't seem to be a big hit with the guests. No one commented on it and there were definitely leftovers. My family enjoyed those though.

 
Nov 17, 2010

My family loves this - although, I've modified it to use puff pastry sheets reather than french bread. My sister in law has asked that I make this as her birthday present. Made two for a family birthday party and couldn't get folks to walk away from the platter until it was gone!

 

10 Ratings

Dec 10, 2010

I received a lot of compliments on this appetizer and it went perfectly with my baked ziti. I followed the recipe exactly, except my artichokes also had green olives and red peppers in the marinade which added more flavor.

 
Dec 01, 2010

This recipe was fantastic. I made a few modifications. There was no spinach at the store so I omitted that and added about 1/4 cup chopped green onion. I also added about 1/3 cup chopped black olives. The baguette I had was a bit stale (great grocery store) so I made and was hesitant to bring to the party I was going to. I decided to toast it at 400 degrees F for about 10-15 minutes, until just nicely toasted. Everyone at the party LOVED it!!! I got so many compliments on it!!! Will definitely make again!!

 
May 25, 2011

I actually found this recipe in a "What's Cooking?" magazine, made it, loved it, and then lost the recipe. So happy I found it here! Last time I forgot to buy artichoke hearts, so added crumbled bacon instead. They were gone in minutes! This is a definite keeper.

 
Aug 06, 2011

I made this exactly as described and it turned out very well. I liked them very much and will make them again. I used a long, thin baguette and probably put too much of the cream cheese mixture on it. Next time I will either get a larger baguette or use less of the mixture. I liked it a lot, but I am not sure that others liked it as much. If you don't like sundried tomatoes or artichokes, you won't like this sandwich.

 

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Nutrition

  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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