Stuffed Baguette
Ingredients ...
Long Baguette
250g cream cheese, at room temperature
120g fresh goat cheese
1 garlic clove, minced or 1 tsp of garlic powder
½ cup chopped sun dried tomatoes in olive oil
¼ cup chopped olives
100g thinly sliced salami
2 Tbsp chopped Italian parsley
1 tsp chopped fresh thyme or 1/4 tsp of dry thyme
Freshly ground black pepper
Salt to taste only if needed
Method
Slice off both ends of the baguette.
Using a long spoon and begin scooping out the bread filling.
Using an electric mixer beat the cream cheese until smooth.
Add in the goat cheese, mix until smooth.
Add in rest of ingredients.
Working from the both ends, you can use a gallon sized zip top bag and cut off the corner and pipe it in, or fill with a spoon.
Pack it nice and tight.
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 1cm thick slices and serve.
For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
Slice off both ends of the baguette.
Using a long spoon and begin scooping out the bread filling.
Using an electric mixer beat the cream cheese until smooth.
Add in the goat cheese, mix until smooth.
Add in rest of ingredients.
Working from the both ends, you can use a gallon sized zip top bag and cut off the corner and pipe it in, or fill with a spoon.
Pack it nice and tight.
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 1cm thick slices and serve.
For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
