Do you want a gourmet appetizer that only requires basic kitchen skills? You are in the RIGHT place!
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:
- 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.
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Stuffed Baguette
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.
Recipe Notes:
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Nutrition Information:
Nutrition 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.
Keeley McGuire says
ooo yum! sounds delish.
and totally, no baguette is complete without super stunna shades!
Corey @ Family Fresh Meals says
totally delish. I am having a hard time walking away from that creamy goodness 🙂
Ming@Bentomonsters says
Wow, this looks really delicious. 🙂
Corey @ Family Fresh Meals says
Thanks Ming! It is sooooo good, and I love how you can make it your own 🙂
Anna @ hiddenponies says
What a great idea! I love how flexible the recipe is, I’ll definitely be trying this!
Corey @ Family Fresh Meals says
Yes the flexibility is AWESOME! I can’t wait to try different combos in the stuffing 🙂 Thanks for stopping by Anna!
Ashley's Cooking Adventures says
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!
Corey @ Family Fresh Meals says
Me too! This is a blend of all my favorite things. Mmmmmm
patwaldau says
we were lucky enough to have this last night. SO GOOD!
Corey @ Family Fresh Meals says
Woohoo! 🙂
bigmomma says
Oh I love ANYTHING bread so I have to try this! YUMMY!
Jennifer Treat says
You are right, everyone loved this and it was gone in no time.
Corey says
Oh yay Jennifer! I am so happy everyone love it! Thanks taking the time to come let me know! XOXO
Mallory says
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!
Corey says
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 🙂
Connie says
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!
Corey says
Mmmmmm. That filling sounds divine Connie!
Kristy says
This was delicious! Can’t wait to try it with other types of stuffing!
Corey says
I am so glad you liked it Kristy! Make sure to stop by and let me know what other stuffings you use 🙂 XO
Leigh says
What about heating it a little bit, for warm gooeyness
Ashley says
I am curious about this being warm too!! Do you have any suggestions?
Corey says
I have never done a warm version. Let me know if you try it out 🙂
Keitha says
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.
Corey says
Sweet Keitha! I am also making it for an appetizer this weekend 🙂 hehe So yummy!
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
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.
Lea Ann (Cooking On The Ranch) says
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.
Corey says
Thank you so much Lee Ann! I hope you love it! XO
Christine (CookTheStory) says
Super creative. I like the fact that you can make this ahead of time and not have to worry about it.
Tara says
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!
Lynn Abate-Johnson (@peoplefw) says
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!
Brenda says
Can I use chicken salad for the filling…
Corey says
Sure! That sounds yummy 🙂
Kelly says
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.
Debbie says
Made it for the hubby’s birthday party and everyone loved it! Just one clarification do you add the baguette crumbs you scooped out and mix it with the mixture?
Corey says
No. I typically reuse the scooped out bread the next day… usually for my kiddos to dunk in soup 🙂
Rita says
Marinated Artichokes people!!!!!!yummmmy!!!!!!!!!!
🙂
Angie says
Hello, the stuffed baguette looks yumm! Just curious what you do with the bread which have been taken out?
Corey says
You can just toss or, or make homemade crotons 🙂
Letty says
This sounds so good, but I didn’t see what temperature to bake it.
Corey says
You don’t bake this Letty 🙂 Just cut and serve.
Sheryl Santoro says
Hi Corey,
I need to make an appetizer for a funeral for 100 guests. I absolutely love this recipe! I have a question about the servings. Are the servings listed for the baguette that you used as pictured? Your recipe says: 12 servings. Need to know so that, I can either make or purchase enough baguettes for this event. I absolutely love that you can make this up two days before slicing and, serving. I would appreciate your help so much before I make my shopping list.
Thanks so much!
Sheryl Santoro
Corey says
Yes, it would be for that size shown.
Chatty B says
Love this recepie. Any suggestions for a vegetarian replacement for salami?
I am not great with pairing different foods so your suggestion would be so helpful.
Corey says
You will want to add a salty element. Maybe chopped capers?
Claudia Russo says
It could have been good- but way too much garlic. Yuck. A lot of work for such terrible results. No one finished even one slice.
Corey says
Hi Claudia. Sorry the garlic was a little too strong for you and you didn’t like the recipe.
Mary Romano says
This recipe is delicious, everyone loved it, making it now for a 4th of July bar-b-que tomorrow.
Corey says
Awesome Mary! Yes this stuffed baguette is always a favorite at our gatherings as well 🙂
Jean Ginner says
I’m planning on making this for a work party but was wondering what kind of salami you used? Also, would baby shrimp work with this? I’m not a fan of olives so I thought I would change it up just a bit.
Corey says
I usually use hard salami. Honestly, not sure how well the shrimp would work. So maybe use a different substitute.