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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!"
25 min
1 hr 25 min
25 servings
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This was great as an appetizer for Thanksgiving. Some picky family members didn't like it - I thought it was great. (made it with a multi-grain loaf)
Huge hit! I put it on a jalapeno loaf and a wheat loaf. Everyone loved them both. I will definitely make it again!!
I make this all the time and people always compliment how wonderful it tastes especially with all of the fresh ingredients!
The flavors of this were very good, especially the cream cheese pesto. I scraped out the soft bread and layered the ingredients but it didn't seem to stick together very well, even after being refrigerated for a couple of hours. Next time I am going to try making it like a 7-layer dip and serve it with crostini's or pita chips. Not the same interesting presentation but the bread part was not worth the trouble.
I didn't make this recipe but it was really great tasting. I have the recipe and plan on trying to make it myself!
I made this to take to work and ended up having to make 2 more!!! I used field greens in place of the spinach and added prosciutto as the bottom layer. The last 2 sandwiches I didn't use the cream cheese, just the pesto. What a hit!
Yum Yum Yum! This was delicious! I mixed the pesto with the cream cheese and parm. first and then put the spinach, artichoke hearts and sun dried tomatoes in the food processor on pulse setting. It ended up serving four adults as a side item to pasta perfectly.
I decided to go with using wraps for this filling.It seemed easier to eat at our card party.I also took all the fillings,except the baby spinach and put them in my food processor.Then I just spread it on the wraps ( I used 4 wraps),sprinkled the chopped spinach over that and rolled them up.
I made this for a potluck for work and it was gone so fast, everyone wanted to know how it was made.
I took someone's suggestion and put the filling in a wrap and rolled it up. It sounded easier than slicing the bread and hollowing it out. I used a tomato basil wrap. Even after I doubled the recipe it was all gone. Everyone raved and several people requested the recipe.
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