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Antipasto Loaf

Antipasto Loaf recipe
photo by:kraft
Say "buongiorno" to your new potluck staple. It's packed with savory Italian flavor thanks to sun-dried tomatoes, pesto and Parm. After tasting it, you may say "ciao bella!"
time
prep:
25 min
total:
1 hr 25 min
servings
total:
25 servings
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posted:
11/14/2009
Was OK
posted:
10/2/2009
What great comments for such an easy recipe definitely 5 stars
posted:
6/9/2009
I made this for a concert tailgate & everyone LOVED IT!! I made homemade pesto & used more then what is called for to mix in w/ the cream cheese. I also added pepperoni, salami, & cap to make it an authentic antipasto! also added roasted red peppers & used field greens I had in the fridge. It was SO easy & delicious! My sister didn't believe that I made it because it looked like it came from a store! I would definitely also try this as a wrap. It was a little messy to slice but that didn't matter because the taste was awesome! I can't wait to make it again!!!!
posted:
3/12/2009
Delicious, although a little messy to eat. Everyone went back for more with an extra napkin.
posted:
11/24/2008
I made this for an office luncheon. It received good comments. My changes: I did not use the pesto. I added green olives. I used sun-dried tomatoes, but did not use 1/2 a cup. I only used about a 1/4 cup. While it is expensive to make, it is good. A tip is to mix the all the ingredients and spread the mixture in the middle of the bread. This will keep it together.
posted:
10/9/2008
I've made this recipe countless times but instead of the sun dried tomatoes, I use roasted red peppers and have added baby spinach, for an extra vegetable. Also, I don't find it necessary to blend the cream cheese and pesto, but layer it all. It makes a pretty appetizer plate.
posted:
8/31/2008
It was just OK.
posted:
8/31/2008
I thought it tasted ok. I made it for a Labor Day picnic and some people loved it, some didn't. I'm not going to make it again though because it cost me $20 to make one sandwich.
posted:
8/26/2008
I thought the flavors were amazing. The only two minor changes I made were I use a hoagie roll instead of French bread and I used cream cheese with chive and mixed with pesto. I loved it and made another for my lunch today. When I placed it in the refridge I did wrap it in cling wrap to hold it together, and it held together perfectly. Way to go Kraft!! I will try as a wrap next.
posted:
8/22/2008
I made this as a wrap rather than using the baguette. It held together fine, but the sun-dried tomatoes overwhelmed the other flavors. I would not make it again - or I would make it with bacon in place of the sun-dried tomatoes.
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