Stuffed Baguette
A hollowed baguette makes a perfect shell for any filling you are in the mood for. Once stuffed and properly chilled, it becomes a neat appetizer. This one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.
🍽️ Makes 24
Ingredients
| about 14-inch long | Baguette | |
| 8 oz | 225 g | Cream cheese, at room temperature |
| 4 oz | 115 g | Fresh goat cheese |
| 1 | Large garlic clove, minced | |
| 0.5 cup | 120 ml | Finely chopped red bell pepper (about 1 medium) |
| 0.5 cup | 120 ml | Finely chopped sun dried tomatoes in olive oil |
| 0.25 cup | 60 ml | Finely chopped Kalamata olives |
| 2 oz | 57 g | Finely chopped spicy salami |
| 2 tbsp | 30 ml | Minced Italian parsley |
| 1 tsp | 5 ml | Minced fresh thyme |
| to taste | Freshly ground black pepper | |
| to taste (very unlikely since there are plenty of salty ingredients) | Salt |
Instructions
Makes one 12-inch long baguette; about 24 slices.
- Slice off both ends of the baguette. Using a long thin knife and working from both ends, hollow the baguette out leaving about ½-inch thick crust all around.
- Using an electric mixer, beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
- Working again from both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in.
- Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days.
- Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake — each time slice it with a hot dry knife.