Antipasto Loaf - cooking recipe

Ingredients

1 French baguette (350 g)
1 (250 g) container cream cheese spread
3 tablespoons pesto sauce
1/2 cup sun-dried tomato packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 tablespoons parmesan cheese (grated)
2 cups baby spinach leaves, coarsely chopped

Preparation

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.