Ingredients25 m servings 87 cals
- 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.
Per Serving: 87 calories; 4.6 g fat; 9.3 g carbohydrates; 3.1 g protein; 12 mg cholesterol; 169 mg sodium. Full nutrition
ReviewsRead all reviews 6
This recipe was actually very good. I sliced on the diagonal in 1 inch portions and secured with a frilled toothpick. The downside was this didn't seem to be a big hit with the guests. No one ...
My family loves this - although, I've modified it to use puff pastry sheets reather than french bread. My sister in law has asked that I make this as her birthday present. Made two for a family ...
I received a lot of compliments on this appetizer and it went perfectly with my baked ziti. I followed the recipe exactly, except my artichokes also had green olives and red peppers in the marin...
This recipe was fantastic. I made a few modifications. There was no spinach at the store so I omitted that and added about 1/4 cup chopped green onion. I also added about 1/3 cup chopped blac...
I actually found this recipe in a "What's Cooking?" magazine, made it, loved it, and then lost the recipe. So happy I found it here! Last time I forgot to buy artichoke hearts, so added crumbled...