Stuffed Baguette
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 ahead of time, and not have to worry about rushing around before guests arrive. Hope you enjoy! XO Corey
Stuffed Baguette
Directions:
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- Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6in baguettes. This will make it easier to hollow out and stuff.
- Using a long thin knife and working from both ends, hollow the baguette.
- Leave about ½-inch thick crust all around.
- Add the rest of the ingredients in to mixing bowl.
- Using an electric mixer/stand mixer, mix until well combined.
- Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling 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 ½-inch thick slices and serve.
Stuffed Baguette
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Ingredients
- 1 baguette about 14 inches long - the one pictured is double that so I cut it in half
- 8 oz 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
- 1.5 oz salami (about 6 slices)
Instructions
- 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.
- Using a long thin knife and working from both ends, hollow the baguette.
- Leave about ½-inch thick crust all around.
- Add the rest of the ingredients in to mixing bowl.
- Using an electric mixer/stand mixer, mix until well combined.
- Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling 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 ½-inch thick slices and serve.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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ooo yum! sounds delish.
and totally, no baguette is complete without super stunna shades!
totally delish. I am having a hard time walking away from that creamy goodness 🙂
Wow, this looks really delicious. 🙂
Thanks Ming! It is sooooo good, and I love how you can make it your own 🙂
What a great idea! I love how flexible the recipe is, I’ll definitely be trying this!
Yes the flexibility is AWESOME! I can’t wait to try different combos in the stuffing 🙂 Thanks for stopping by Anna!
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!
Me too! This is a blend of all my favorite things. Mmmmmm