Best 6 Philadelphia Antipasto Loaf Recipes
Are you looking for a delectable and visually stunning appetizer to impress your guests at your next gathering? Look no further than the classic Philadelphia Antipasto Loaf. This dish is a true crowd-pleaser, combining the flavors and textures of Italian cold cuts, cheeses, pickled vegetables, and a tangy dressing. Served in a hollowed-out loaf of bread, the Philadelphia Antipasto Loaf is not only delicious but also a feast for the eyes. In this article, we will guide you through the steps to create the perfect Philadelphia Antipasto Loaf, providing tips and suggestions to make it a culinary masterpiece.
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ANTIPASTO LOAF
Say "buongiorno" to your new potluck staple. It's packed with savory Italian flavor thanks to sun-dried tomatoes, pesto and Parm. After tasting it, you may say "ciao bella!"
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h25m
Yield 25 servings
Number Of Ingredients 7
Steps:
- Cut baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
- Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
- Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PHILADELPHIA ANTIPASTO LOAF
An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.
Provided by Allrecipes Member
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
- Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- 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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g
PHILADELPHIA ANTIPASTO LOAF
An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.
Provided by Allrecipes Member
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
- Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- 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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g
ANTIPASTO LOAF
As found on the Kraft Canada website. An easy appetizer to put together in a short amount of time. When I made this the first time I accidentally used Herb and Garlic cream cheese. Everyone loved it at the appy party so its your choice what you use.
Provided by Tiggrr
Categories Lunch/Snacks
Time 25m
Yield 1 loaf, 25 serving(s)
Number Of Ingredients 7
Steps:
- CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
- MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- 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.
Nutrition Facts : Calories 87.9, Fat 3.8, SaturatedFat 2, Cholesterol 9.3, Sodium 194.8, Carbohydrate 10.8, Fiber 0.9, Sugar 0.4, Protein 2.8
PHILADELPHIA ANTIPASTO LOAF
An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.
Provided by Allrecipes Member
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
- Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- 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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g
PHILADELPHIA ANTIPASTO LOAF
An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.
Provided by Allrecipes Member
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
- Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
- 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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 169 mg, Sugar 0.4 g
Tips:
- Use high-quality ingredients for the best results.
- Make sure the cream cheese is softened to room temperature before mixing.
- Use a food processor or blender to make the artichoke dip smooth and creamy.
- If you don't have a food processor or blender, you can mash the artichokes with a fork.
- Be sure to drain the oil from the sun-dried tomatoes before adding them to the dip.
- If you like a spicy dip, add a pinch of cayenne pepper or red pepper flakes.
- Serve the dip with crackers, chips, or vegetables.
Conclusion:
This Philadelphia Antipasto Loaf is a delicious and easy-to-make appetizer that is perfect for any party or gathering. The creamy artichoke dip is packed with flavor, and the sun-dried tomatoes and olives add a nice touch of acidity and texture. The loaf is also very versatile, and you can easily adjust the ingredients to suit your own taste. Whether you are looking for a quick and easy appetizer or a more elaborate dish to impress your guests, this Philadelphia Antipasto Loaf is sure to be a hit.
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