Antipasto Loaf Recipe

Antipasto Loaf


It was my daughter's birthday yesterday, so I took her to a local restaurant for lunch. It seems like it was only yesterday that I gave birth to her on a very hot summer day in Edmonton, Alberta. Now she is a grown woman. She is funny, smart, and I always tell her that she is my favourite daughter (my other kids are boys!). Having a summer baby meant that we spent a lot of time outside. We enjoyed taking her to parks, we always brought a big blanket and picnic basket. Since she was our first child, it was easy to take her everywhere with us.

We still love to have picnics, and I know that for many families it's a great activity to do in the summer. I sometimes like to escape from my daily routine and eat in a nice park or by the water. No matter where we go, there is always a nice place for us to explore. I like to prepare simple menus and I found that Kraft Canada has a lot of great recipes to make for picnics. I like to bring salads and sandwiches that can be prepared the night before, that way you can quickly pack the cooler the next day.

When I saw this Antipasto Loaf on their site, I knew I had to make it. Do I ever like cream cheese with pesto, topped with sun-dried tomatoes, artichoke hearts and parmesan cheese! All of these flavours compliment each other so well. And since there's no meat, it's a great loaf to make if someone is vegetarian. This loaf was so good that I've already made it three times already. The first two times were in a french baguette and the third time was in pita bread. It was that good! It's the kind of recipe that you make over and over again.

Antipasto Loaf


ANTIPASTO LOAF

Ingredients:
1 French bread baguette (350g)
1 cup Philadelphia Cream Cheese Product
3 Tbsp. pesto
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 cups baby spinach leaves, coarsely chopped

Directions:
1- Cut the baguette in half, remove bread from centre of each half, leaving 1-inch thick shells.
2- In a small bowl mix cream cheese with the pesto.
3- Spread onto insides of bread shells.
4- Fill bottom bread shell with remaining ingredients, cover with top bread.
5- Wrap tightly in plastic wrap.
6- Refrigerate for up to 24 hours. 




Disclosure: I am a Kraft Canada #WhatsCooking contributor.