Stuffed Baguette.

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I found this great recipe for a stuffed baguette on www.bakingobsession.com. It’s probably one of the greatest appetizer inventions I’ve ever seen. They’re cute, non-messy to eat, and can be stuffed with a variety of your favorite ingredients. Try it for a party, potluck, brunch or an appetizer before a big dinner. I made these as an appetizer for a dinner we hosted last Saturday and only a few remained (which I ate shortly after the guests left).

I followed the recipe as close as possible because the ingredient combination sounded tasty. Next time I might try it with different ingredients and see how it turns out. The baguette is hollowed out then stuffed with a mixture of cheeses, olives, red pepper, salami, parsley, thyme and minced garlic. It is then set in the fridge so the flavors can meld together and to become easier for slicing.

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My baguette wasn’t as pretty as the one on Bakingobsession.com, I didn’t make the baguette round enough and it was a bit tricky to stuff the cheese into the bread shell. Some spots didn’t have enough cheese and the sides started to split as we tried stuffing more cheese in. Maybe yours will look prettier than mine. But that didn’t affect the taste at all, these appetizers were delicious.

Stuffed Baguette

(recipe from bakingobsession.com)

Makes one 12-inch long baguette; about 24 slices

Ingredients:

  • 12-inch long baguette
  • 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
  • 2 tbsp minced Italian parsley
  • About 1 tsp minced fresh thyme
  • Freshly ground black pepper
  • Salt to taste (very unlikely since there are plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. 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. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

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Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

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Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

*I left the cheese out at room temperature a bit then just used a spoon to combine the mixture.

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Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. 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. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

*We didn’t have a shot glass to press the filling in, which is probably why our baguette wasn’t as packed as it could’ve been. Nobody complained though… :P

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We served the stuffed baguette slices with my fried coconut shrimp.

5 Thoughts on “Stuffed Baguette.

  1. Kathy Davis on June 28, 2010 at 11:48 am said:

    This looks so good. I can’t wait to try it out.

  2. Can I please have a few slices?
    Looks great !

  3. Thanks! I still have some extra filling stored in my freezer, I might put some of it on crackers or sliced baguettes just for a snack… :P

  4. nice!!!! great idea!! and stunning photos as usual on your blog :) maybe rillette du porc might work as well for stuffing?

  5. That looks soooo good!

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