Cheesybite Pan Bagna

• 1 sourdough breadstick
• 1 avocado, peeled and stone removed
• Juice of half a lemon Safeway 4 ct For $5.00 thru 02/09
• 150 g sliced salami
• 20 g baby spinach leaves, stems discarded
• 2-3 tablespoons VEGEMITE CHEESYBITE
• 1 small carrot, finely grated
• 2 tablespoons tomato pesto Safeway 1 lb For $1.29 thru 02/09

1. SLICE the top off the breadstick and reserve.
2. Remove crumb, leaving a 1-2cm shell, then use a food processor to make the crumbs finer.
3. Remove and set aside crumbs.
4. PLACE chopped avocado and lemon juice in the food processor and process until smooth.
5. Add half the reserved crumbs and process briefly to combine.
6. Spread the avocado crumb mixture into the base of the breadstick.
7. Use half the salami to make a layer on top of the avocado, and then top with a layer of spinach.
8. PLACE the VEGEMITE CHEESYBITE in the food processor bowl with the remaining bread crumbs and mix to combine.
9. Spread this mixture over the spinach and then top with a layer of remaining salami, and then grated carrot.
10. SPREAD the lid of the breadstick with tomato pesto.
11. Place on top of the filled breadstick and then wrap tightly with plastic wrap.
12. Refrigerate overnight.
13. Cut into desired portions before serving.

breadstick, avocado, salami, baby spinach leaves, vegemite, carrot, tomato pesto

Taken from www.kraftrecipes.com/recipes/cheesybite-pan-bagna-125097.aspx (may not work)