Stuffed Baguette

Makes one 12-inch long baguette; about 24 slices

Baguette about 14-inch long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste

Slice off both ends of the baguette. Hollow out the baguette leaving about ½-inch thick crust all around.

Beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Fill the baguette with the cheese mixture.

Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days.

Slice the baguette into ½-inch thick slices and serve.

Moderator edit:

http://www.bakingobsession.com…..-baguette/

For great pics of the finished product and extra tips to go with this post.

Sounds really great! Really different.