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


  • 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.

Categories: Appetizer  Finger Food  Picnic  Potluck  Sandwich 
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