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Antipasto loaf


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

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 100% Grated Parmesan Cheese
2 cups baby spinach leaves, coarsely chopped


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 evenly onto insides of bread shells. Fill evenly with tomatoes, artichokes, Parmesan cheese and spinach.



REASSEMBLE baguette; wrap tightly in plastic wrap. Refrigerate at least 1 hour or up to 4 hours. Cut into 25 slices to serve.


Pairs Well With


Notes

Kraft sent this recipe to me in an email this morning...looks delicious.

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