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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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.
You will want to add a salty element. Maybe chopped capers?
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.
Hi Claudia. Sorry the garlic was a little too strong for you and you didn’t like the recipe.
This recipe is delicious, everyone loved it, making it now for a 4th of July bar-b-que tomorrow.
Awesome Mary! Yes this stuffed baguette is always a favorite at our gatherings as well 🙂
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.
I usually use hard salami. Honestly, not sure how well the shrimp would work. So maybe use a different substitute.