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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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.
Thank you so much Lee Ann! I hope you love it! XO
Super creative. I like the fact that you can make this ahead of time and not have to worry about it.
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!
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!
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.