Antipasto-Stuffed Baguettes

Name: Antipasto-Stuffed Baguettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 397 grams can water-packed artichoke hearts, rinsed, drained and quartered; 237 milliliters fresh baby spinach; 454 grams French bread baguettes each); 0 teaspoons each dried basil, thyme, marjoram and rosemary, crushed; 113 grams package crumbled feta cheese; 1 garlic clove, minced; 1 teaspoon lemon juice; 2 Tbsps olive oil; 57 grams can sliced ripe olives, drained; 198 grams jar roasted red peppers, drained and chopped; 113 grams thinly sliced Genoa salami

For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 78 calories. This recipe serves 36. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up basil, baby spinach, garlic clove, and a few other things to make it today.

Instructions

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).

Ingredients you will need

Lemon Juice

Garlic

Olives

Herbs

Cooking Oil

Equipment you will use

Blender

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).

Ingredients you will need

Baguette

Bread

Spread olive mixture in the bottom of each loaf.

Ingredients you will need

Spread

Olives

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.

Ingredients you will need

Feta Cheese