Antipasto-Stuffed Baguettes 1 can (2-1/4 ounces) sliced ripe olives, drained 2 tablespoons olive oil 1 teaspoon lemon juice 1 garlic clove, minced 1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed 2 French bread baguettes (8 ounces each) 1 package (4 ounces) crumbled feta cheese 1/4 pound thinly sliced Genoa salami 1 cup fresh baby spinach 1 jar (7-1/4 ounces) roasted red peppers, drained and chopped 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained In a blender, combine the olives, oil, lemon juice, garlic and herbs; Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Antipasto-Stuffed Baguettes cont. cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use). Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight. Serve cold, or place foil-wrapped loaves on a baking sheet and bake at 350° for 20-25 minutes or until heated through. Cut into slices; secure with a toothpick. Editor's Note: 1/3 cup purchased tapenade (olive paste) may be substituted for the olive mixture. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Antipasto-Stuffed Baguettes Yield: 3 dozen. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008