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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This was delicious! Can’t wait to try it with other types of stuffing!
I am so glad you liked it Kristy! Make sure to stop by and let me know what other stuffings you use 🙂 XO
What about heating it a little bit, for warm gooeyness
I am curious about this being warm too!! Do you have any suggestions?
I have never done a warm version. Let me know if you try it out 🙂
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.
Sweet Keitha! I am also making it for an appetizer this weekend 🙂 hehe So yummy!
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
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.