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Appetizers

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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What You Need

1
  French bread baguette (12 oz.)
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
3
Tbsp.  pesto
1/2
cup  drained oil-packed sun-dried tomatoes, chopped
1/2
cup  drained marinated artichoke hearts, chopped
2
Tbsp.  KRAFT Grated Parmesan Cheese
2
cups  baby spinach leaves, coarsely chopped

Make It

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.

Kraft Kitchens Tips

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.
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