This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

PHILADELPHIA Antipasto Loaf

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."

Rate/Review | Read Reviews (6)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 25 servings

Ingredients

1 French bread baguette
1 (250 g) tub PHILADELPHIA Cream Cheese Spread
3 tablespoons pesto
1/2 cup sundried tomatoes packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 tablespoons KRAFT 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Directions

Cut baguette in half horizontally; remove bread from center 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.