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How to Make Flan
Peruvian Arroz con Pollo
baguette French bread (16 oz; about 20 inches long), cut in half horizontally
cup chives-and-onion cream cheese spread (from 8-oz container)
jar (6 1/2 oz) marinated artichoke hearts, well drained, patted dry and finely chopped
cup basil pesto
cup roasted red bell peppers (from 12-oz jar), patted dry, cut into 1 1/2-inch strips
lb thinly sliced salami
Assorted large pitted kalamata and pimiento-stuffed green olives, if desired
Remove some of soft bread from center of top half of baguette to make a long, narrow well. If desired, cut off about 1/2 inch of pointed ends of baguette.
In small bowl, mix cream cheese spread and artichokes. Generously spread mixture in long, narrow well in top half of baguette. Spread pesto over cream cheese mixture.
Place roasted pepper strips on bottom half of baguette. Fold salami slices in half; layer diagonally over peppers, overlapping slices slightly.
Place top half of baguette, pesto side down, over salami; press halves together well. Thread olives onto toothpicks or cocktail picks; insert toothpicks through all layers at 1-inch intervals. Cut between toothpicks into 18 slices.
This appetizer loaf can be assembled several hours ahead. Wrap it tightly in plastic wrap and refrigerate until you're ready to cut and serve.
Substitute thinly sliced turkey or other deli meat for the salami, if you like.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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