Comida Kraft
Recipe Box

Antipasto Loaf

Prep Time
25
min.
Total Time
1
hr.
25
min.
Servings

25 servings

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!"

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What You Need

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Make It

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  • Cut baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
  • Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
  • Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.

Special Extra

Add chopped green or kalamata olives to sandwich filling.

Make Ahead

Sandwich can be stored in refrigerator up to 4 hours before serving.

Substitute

Substitute arugula leaves for the spinach.

Servings

  • 25 servings

Nutritional Information

Serving Size 25 servings
AMOUNT PER SERVING
Calories 70
Total fat 4g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 150mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 0g
Protein 2g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a concert tailgate & everyone LOVED IT! 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!!!!
Date published: 2009-06-09
Rated 5 out of 5 by from Okay, I've tried this several ways. Okay, I've tried this several ways. I made as written for vegetarians. I've changed it to fit into tiny crusty rolls and made some vegetarian and added italian meats to half of them. I've added roasted peppers. I have also made a version with Italian dressing sprinkled over them and added chopped green olives and crumbled feta cheese. All versions were popular and easy to assemble, the version on crusty rolls was most popular as it is easy to eat. I think I will try mixing the ingredient as a spread and see how that works next. Wonderful flavors.
Date published: 2014-08-24
Rated 3 out of 5 by from The flavors of this were very good, especially the cream cheese pesto. 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.
Date published: 2007-10-07
Rated 5 out of 5 by from I thought the flavors were amazing. 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.
Date published: 2008-08-26
Rated 4 out of 5 by from I brought this to a graduation party today. I brought this to a graduation party today. I used a flavored cheese spread, salami, pepperoni, provolone, sundried tomato spread and chopped artichoke hearts. I would have preferred arugula, but had to settle for spinach, which was extra crisp. I placed it on the buffet table already filled with untouched food. It was devoured in 5 minutes! I'll take that as a compliment!
Date published: 2008-05-26
Rated 4 out of 5 by from I made this for an office luncheon. 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.
Date published: 2008-11-24
Rated 5 out of 5 by from I have made this several times. I have made this several times. I even get requests for it from when I have made it for pot lucks before. I am going tobe making it again this evening for an event tomorrow. This is always a huge hit! Tomorrow my husband is taking it with him to work. I can't wait to hear what everyone says about it.
Date published: 2011-08-09
Rated 4 out of 5 by from I decided to go with using wraps for this filling.It seemed easier to eat at our card party.I also... 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.
Date published: 2007-09-09
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