Stuffed Baguette

Do you want a gourmet appetizer that only requires 

basic kitchen skills?  

You are in the RIGHT place!

 
Stuffed Baguette
 
 

Baguettes stuffed with cheesy awesomeness…. need I say more! I found the inspiration for this one on Baking Obsession. 

 

This appetizer is a fun one, because you can make it to your liking.

 

The base is cream cheese and a little goat cheese. From there you are able to add in any of your favorites.

 

I did salami, olives, roasted red peppers and garlic. Play around with different flavors. If you don’t like olives, replace them with sun-dried tomatoes or peppers.

 

Not a fan of goat cheese? Use full cream cheese :) I actually ended up making two of these baguettes.

 

One as shown and then a second one with the salami left out for my veggie hubby. I added a couple dashes of hot sauce to add a little spice to his (since that was missing with the salami omitted).

 

So really, the options are endless.

 

The appetizer will need to chill out in the refrigerator for AT LEAST 2 hours, and up to 2 days.

 

I love this, so I can make it aheadof time, and not have to worry about rushing around before guests arrive. Hope you enjoy! XO Corey

 

Here is what you need: Makes about 24 slices

-baguette about 14 inches long (the one pictured is double that)
- 8oz of cream cheese brought to room temp
- 4 oz goat cheese
- 1/4 cup each of green olives & black olives
- 2 cloves minced garlic
- 2 tbsp of chopped fire roasted peppers
- 1 tsp dried parsley (if you have fresh, do 1 TBSP)
- if you are doing salami, use about 1.5 oz (about 6 slices)

* remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like :)

 

 

 

 

 

1. Slice off both ends of the baguette. Next, slice baguette
in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff.

2. Using a long thin knife and working from both ends, hollow
the baguette.

3. Leave about ½-inch thick crust all around.

   

 

 
 

4. Add the rest of the ingredients
in to mixing bowl.

5. Using an electric mixer/stand mixer, mix until well combined.

6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight.

   

 

 

7. 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.

 

This is how the cool kids eat their stuffed baguettes :)






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XO
Corey, Darryl, Big D & Little D






4.6 from 5 reviews
Stuffed Baguette
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • -baguette about 14 inches long (the one pictured is double that)
  • - 8oz of cream cheese brought to room temp
  • - 4 oz goat cheese
  • - ¼ cup each of green olives & black olives
  • - 2 cloves minced garlic
  • - 2 tbsp of chopped fire roasted peppers
  • - 1 tsp dried parsley (if you have fresh, do 1 TBSP)
  • - if you are doing salami, use about 1.5 oz (about 6 slices)
  • * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like :)
Instructions
  1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff.
  2. Using a long thin knife and working from both ends, hollow the baguette.
  3. Leave about ½-inch thick crust all around.
  4. Add the rest of the ingredients in to mixing bowl.
  5. Using an electric mixer/stand mixer, mix until well combined.
  6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight.
  7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days.
  8. Right before serving, slice the baguette into ½-inch thick slices and serve.

 

Comments

  1. ooo yum! sounds delish.
    and totally, no baguette is complete without super stunna shades!

  2. Wow, this looks really delicious. :)

  3. Thanks Ming! It is sooooo good, and I love how you can make it your own :)

  4. What a great idea! I love how flexible the recipe is, I’ll definitely be trying this!

  5. This looks like comfort food to the max. I am obsessed with carbs and bread stuffed with olives, peppers, and cheese is just brilliant. YUM!

  6. we were lucky enough to have this last night. SO GOOD!

  7. Oh I love ANYTHING bread so I have to try this! YUMMY!

  8. Jennifer Treat says:

    You are right, everyone loved this and it was gone in no time.

  9. Mmmm I could definitely imagine a version of this with like a “chicken wing dip” filling.. I am a vegetarian (like your husband? from what I understood?) and there is this great one made by Wegmans (grocery store) that is meat free, it is pretty spicy and something like sour cream, blue cheese and hot sauce.. not sure if there is anything else but there is no meat in it. So good. Tummy is officialy grumbling :P!

    • WOW that sounds good. We don’t have a Wegmans near us, but that sounds like something I could replicate that my hubby would LOVE. Thanks for sharing :)

  10. I mixed chicken, hot sauce, ranch dressing, cream cheese & shredded cheddar & used it for the filling. It was fantastic! I never considered stuffing a baguette w/ that dip, so thank you for the idea! Highly recommend!

  11. This was delicious! Can’t wait to try it with other types of stuffing!

  12. What about heating it a little bit, for warm gooeyness

  13. Perfect timing for this recipe to appear on my FB feed. I was just about to start looking for a make ahead, leave in the fridge, grab and go type appetizer for a party tomorrow. We will me at a swim team meet from 5:30 a.m. to 2 p.m. and I need at appetizer for 3 p.m. Thanks! I am heading to the grocery store now.

  14. Kasey Gano says:

    I love making this! I was wondering is this something I could a head of time and freeze? If so how long do you I could freeze it for, I’m always looking for things I can bring to last minute dinner parties.
    Thanks,
    Kasey

  15. Patricia Davis says:

    I have done this using cubed cucumber, dill and a little dry ranch dressing mix. I usually add a little sour cream to thin it down just a touch, but not too much. Yummy.

  16. Saw this on pinterest and had to come over for a look. Love this idea! I’ll be making this one soon. Nice to find your blog and Happy Thansgiving.

  17. Super creative. I like the fact that you can make this ahead of time and not have to worry about it.

  18. Just wanted to let you know that I made this for a potluck Christmas party and am making it again for our NYE party. It’s SOOOO good! I did make a few changes because to suit our tastes, but it was so simple to make and everyone loved it. I personally loved that I could make it ahead of time, store in the refrigerator, and slice it when ready to serve. I used goat cheese, cream cheese, sundried tomatoes (in oil, chopped), a roasted red pepper (chopped), garlic, a bit of chopped spinach, and parsley. It was SO yummy I was eating the leftover filling with a spoon. :) THANK YOU!

  19. made this for New Years Eve party. It’s PERFECT!!! Could barely keep from eating up the filling as i kept adding other ingredients to make it my own.
    Made a meat version, with the salami, without olives (not a fan of olives), but added pepperoncini and to the veggie version, i added organic chopped arugula instead of parsley….delish!! I also threw in some fresh, organic horseradish along with the chili sauce for an extra little zing which brought out the flavors even more…

    I used one of the best sourdough baguettes in the San Francisco Bay Area – Raymond’s, et voila!

    Perfect party food, especially when there is alcohol involved.

    btw – i used the juice from the roasted red bell peppers and also from the pepperoncinis to make it easier to manipulate since all i used to mix was a fork and spatula. this worked great!

  20. Can I use chicken salad for the filling…

    • Sure! That sounds yummy :)

    • Yummy, but gloppy. Im taking ours to a trivia night, and space on the table is always at a premium. I think this will be tasty, portable and small. Also, my husband likes having somethng substantial, so we dont just eat chips for supper, which sometumes happens at these.

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