Antipasto Loaf

• 1 French bread baguette (350 g)
• 1 cup Philadelphia Cream Cheese Product
• 3 Tbsp. CLASSICO Basil Pesto di Genova
• 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, coarsley chopped

1. Cut baguette horizontally in half; remove bread from centre of each half, leaving 1-inch-thick shells.
2. Reserve removed bread for another use.
3. Mix cream cheese product and pesto until well blended; spread onto insides of bread shells.
4. Fill bottom bread shell with remaining ingredients; cover with top of bread.
5. Wrap tightly in plastic wrap.
6. Refrigerate up to 24 hours.

bread, philadelphia cream cheese, genova, tomatoes, marinated artichoke, cheese, baby spinach

Taken from www.kraftrecipes.com/recipes/antipasto-loaf-92167.aspx (may not work)