Recipe by Philadelphia Cream Cheese
"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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French bread baguette
1 (250 g) tub
PHILADELPHIA Cream Cheese Spread
sundried tomatoes packed in oil, drained, chopped
marinated artichoke hearts, drained, chopped
KRAFT 100% Parmesan Grated Cheese
baby spinach leaves, coarsely chopped
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.
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!
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.
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Antipasto Loaf
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 42
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