- 25
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Ingredients
- 1 Baguette
- 1 Tub ( 250g ) Philadelphia Cream Cheese Spread
- 3 Tbsp. Pesto
- 1/2 C. Sundried Tomatoes Packed in Oil, drained & chopped
- 1/2 C. Marinated Artichoke Hearts, drained & chopped
- 2 Tbsp. Grated Parmesan
- 2 C. Baby Spinach Leaves, coarsely chopped
Preparation
Step 1
Cut baguette in half horizontally; remove bread from centre of each half, leaving 1-in. thick shells. Reserve removed bread for another use. Mix cream cheese spread & pesto till well blended. Spread evenly on bottom of both baguette halves. Top bottom half of baguette with tomatoes, artichokes, parmesan cheese & spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate till ready to serve or up to 24 hours. Cut into 25 slices. Serve.