Ingredients :
1 French bread baguette (350 g)
1 tub (250 g) Philadelphia Cream Cheese Spread
3 Tbsp. pesto
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
Directions :
Cut baguette horizontally in half; 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 onto insides of bread shells.
Fill bottom bread shell with remaining ingredients; cover with top of bread. Wrap tightly in plastic wrap. Refrigerate up to 24 hours.
