Antipasto Loaf

Total Time: 25 mins Preparation Time: 25 mins

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

Recipe

• 1 cut baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. reserve removed bread for another use.
• 2 mix cream cheese spread and pesto until well blended. spread evenly on bottom of both baguette halves.
• 3 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.