PHILADELPHIA Antipasto Loaf Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 6, 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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Reviewed: 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.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 7, 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.
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Reviewed: Nov. 27, 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!!
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Cooking Level: Intermediate

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Reviewed: 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!
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Cooking Level: Expert

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Reviewed: 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.
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Cooking Level: Expert

Home Town: Orlando, Florida, USA

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