PHILADELPHIA Antipasto Loaf

PHILADELPHIA Antipasto Loaf

6

"An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang."

Ingredients

25 m {{adjustedServings}} servings 87 cals
Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
  2. Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
  3. Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.
Tips & Tricks
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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 ...

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 marin...