Antipasto Loaf

Ingredients

• 2 cups baby spinach leaves coarsely chopped
• 3 Tbsp classico basil pesto sauce and spread traditional
• 12 oz bread baguette french
• 8 oz philadelphia cream cheese spread 
• 0.5 cup marinated artichoke hearts drained chopped
• 0.5 cup oil-packed sun-dried tomatoes drained chopped
• 2 Tbsp parmesan cheese grated kraft

Equipment

• plastic wrap

Directions

1. Cut baguette lengthwise in half.
2. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
3. Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
4. Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.