Stuffed Baguette

This is adapted from the blog Baking Obsession. I recommend seeing their blog for detailed instructions and beautiful pictures.

I used a 24″ long Italian bread (baguette) from our local Shoprite. I doubled the filling. There was enough left over to fill another bread, however, we just ate it on crackers.

Filling:
8 oz. cream cheese, at room temp.
4 oz. goat cheese
1 large garlic clove, crushed
1/2 cup finely chopped bell pepper (about 1 medium) – pick your color
1/4 cup finely chopped sun dried tomatoes in oil
2 Tbsp. finely chopped Kalamata olives
2 oz. finely chopped Genoa salami
2 Tbsp. minced fresh parsley
1 tsp. minced fresh thyme
freshly ground black pepper

In a mixer, beat cream cheese until smooth. Beat in goat cheese and garlic. Stir in remaining ingredients.

Slice off the ends of the baguette. Using a long thin knife and working from both ends, hollow the baguette, leaving a 1/2-inch thick crust all around. If working with a very long bread, cut it into 6-inch pieces to hollow.

Working from both ends stuff the baguette. The recipe recommends using a shot glass to stuff the baguette but I had better luck with small spoons.

Wrap the bread tightly in plastic wrap and refrigerate for at least 2 hours and up to two days (oops we just cut the bread). Right before serving, slice into 1/2-inch thick slices.

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