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Antipasto-Stuffed Baguettes

 Antipasto-Stuffed Baguettes
These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.
36 ServingsPrep: 25 min. + chilling Bake: 20 min.


  • 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, drained and quartered


  • In a blender, combine the olives, oil, lemon juice, garlic and herbs;
  • 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.

2 of 2

Antipasto-Stuffed Baguettes (continued)

Directions (continued)

  • 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. Yield: 3 dozen.
Editor's Note: 1/3 cup purchased tapenade (olive paste) may be substituted for the olive mixture.
Nutritional Facts: 1 piece equals 52 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 196 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.
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