Philadelphia Antipasto Loaf Recipes

ANTIPASTO LOAF

Antipasto Loaf image

Say "buongiorno" to your new potluck staple. It's packed with savory Italian flavor thanks to sun-dried tomatoes, pesto and Parm. After tasting it, you may say "ciao bella!"

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h25m

Yield 25 servings

Number Of Ingredients 7

Ingredients

1 French bread baguette (12 oz.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
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

Steps:

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 onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.

Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PHILADELPHIA ANTIPASTO LOAF

PHILADELPHIA Antipasto Loaf image

An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.

Provided by Allrecipes Member

Time 25m

Yield 25

Number Of Ingredients 7

Ingredients

1 French bread baguette
1 (250 g) tub PHILADELPHIA Cream Cheese Spread
3 tablespoons pesto
½ cup sundried tomatoes packed in oil, drained, chopped
½ cup marinated artichoke hearts, drained, chopped
2 tablespoons KRAFT 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Steps:

Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g

PHILADELPHIA ANTIPASTO LOAF

PHILADELPHIA Antipasto Loaf image

An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.

Provided by Allrecipes Member

Time 25m

Yield 25

Number Of Ingredients 7

Ingredients

1 French bread baguette
1 (250 g) tub PHILADELPHIA Cream Cheese Spread
3 tablespoons pesto
½ cup sundried tomatoes packed in oil, drained, chopped
½ cup marinated artichoke hearts, drained, chopped
2 tablespoons KRAFT 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Steps:

Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g

ANTIPASTO LOAF

Antipasto Loaf image

As found on the Kraft Canada website. An easy appetizer to put together in a short amount of time. When I made this the first time I accidentally used Herb and Garlic cream cheese. Everyone loved it at the appy party so its your choice what you use.

Provided by Tiggrr

Categories Lunch/Snacks

Time 25m

Yield 1 loaf, 25 serving(s)

Number Of Ingredients 7

Ingredients

1 French baguette (350 g)
1 (250 g) container cream cheese spread
3 tablespoons pesto sauce
1/2 cup sun-dried tomato packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 tablespoons parmesan cheese (grated)
2 cups baby spinach leaves, coarsely chopped

Steps:

CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Nutrition Facts : Calories 87.9, Fat 3.8, SaturatedFat 2, Cholesterol 9.3, Sodium 194.8, Carbohydrate 10.8, Fiber 0.9, Sugar 0.4, Protein 2.8

PHILADELPHIA ANTIPASTO LOAF

PHILADELPHIA Antipasto Loaf image

An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.

Provided by Allrecipes Member

Time 25m

Yield 25

Number Of Ingredients 7

Ingredients

1 French bread baguette
1 (250 g) tub PHILADELPHIA Cream Cheese Spread
3 tablespoons pesto
½ cup sundried tomatoes packed in oil, drained, chopped
½ cup marinated artichoke hearts, drained, chopped
2 tablespoons KRAFT 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Steps:

Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g

PHILADELPHIA ANTIPASTO LOAF

PHILADELPHIA Antipasto Loaf image

An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.

Provided by Allrecipes Member

Time 25m

Yield 25

Number Of Ingredients 7

Ingredients

1 French bread baguette
1 (250 g) tub PHILADELPHIA Cream Cheese Spread
3 tablespoons pesto
½ cup sundried tomatoes packed in oil, drained, chopped
½ cup marinated artichoke hearts, drained, chopped
2 tablespoons KRAFT 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Steps:

Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g

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