Antipasto Loaf

By melanieroe

Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 25 servings, one slice each

Nutrition Information
Calories 80 Total fat 4.5 g Saturated fat 2 g Cholesterol 10 mg Sodium 150 mg Carbohydrate 7 g Dietary fiber 1 g Sugars 1 g Protein 2 g Vitamin A 8 %DV Vitamin C 6 %DV Calcium 4 %DV Iron 2 %DV

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 Grated Parmesan Cheese
• 2 cups baby spinach leaves, coarsely chopped

Preparation

Step 1

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.