Antipasto Loaf

Antipasto Loaf
(This recipe is from

1 French bread baguette
1 tub (8 ounces) Philadelphia Cream Cheese spread
3 Tablespoons pesto
½ cup sun-dried tomatoes (the kind that are dehydrated rather than in oil are nice)
½ cup drained marinated artichoke hearts, chopped (optional)
2 Tablespoons grated Parmesan cheese
2 cups baby spinach leaves, coarsely chopped (or not)

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.

This is such a delicious sandwich. When I made this, I didn’t scoop out any bread. Also, I used thin-sliced ham, and I didn’t refrigerate the sandwich before serving.

This is also good made on La Brea Bakery Roasted Garlic Loaf, sliced very thin (since the bread is so chewy)

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