Stuffed Baguette

I’ve been in a recipe slump this last week or so which is why I haven’t posted anything in a while. Even though I cook almost everyday, I just haven’t been inspired to make anything that I feel is blog worthy. Plus I have been rather busy, joining the YMCA to get a little exercise, shopping and just enjoying the warmer weather outdoors  instead of beening cooped up on my laptop all day. :-) Ok, ok, enough with the excuses, point is I need to buck up and start posting more recipes again and I promise to try.

It was my brother-in-law’s 40th birthday  here recently and my sister-in-law was throwing him a little party. It was a casual party and she planned on serving up a bunch of finger foods and snacky stuff with a variety of cocktails. I’ve had my eye on this recipe from Baking Obsession for a while now which I’ve been meaning to try, so I offered to make it for party along with my Tuna Potato Croquettes. And although it didn’t look as good as the one on Baking Obsession, it tasted good and was a great party appetizer. It’s a make ahead dish, simple to make and very customizable as you can really stuff the baguette with whatever flavors you like. Here’s how you can make it…

Stuffed Baguette Recipe

Ingredients:
2 baguettes
2 (8 oz) packs of cream cheese, softened
1/3 cup finely chopped red onion
1 tbsp mined garlic
1/3 cup finely chopped sundried tomatoes
1/3 cup chopped olives (I used kalmata olives)
1/3 cup finely chopped parsley
Salt and Pepper (according to taste)

Method:
– Cut the baguettes in half to make it easier to handle and stuff. Chop the ends off and using a long knife, hollow out the bread leaving a just about a centimeter of crust.
– In a stand mixer with a whisk attachment or by hand, whisk the cream cream cheese until smooth and creamy.
– Add the onion, garlic, sundried tomatoes, olives and parsley fold it all in with a spatula. Give it a taste and season it with salt and pepper according to your taste.
– Now you can spoon in the cream cheese mixture into the baguette. You need to really pack it in there and it can be a messy job.
– Or you can cheat like I did and slit the baguette lengthwise on the bottom and then using a piping bag squeezed a line of the cream cheese mix in there. I then pressed the stuffing in with a butter knife and squeezed it shut. It’s a lot easier to stuff it this way and no one can tell the difference.
– Wrap the stuffed baguettes in cling film and refrigerate for a couple hours or over night. Then just slice it up and serve.

 

Comments

  1. says

    Have you considered baking the bread once stuffed or broiling it open-faced? I’ve got to think that it would taste fantastic all toasted and warm : )

  2. Kristen says

    made this twice – each time for afternoon visits to wineries in our area and both times a huge hit! even people who start the compliment with, “typically, i don’t care for olives…” love this savory bite. the ease of making this ahead, how well it holds up, and slicing into serving-sized pieces the day-of the event has made it a staple for us. thanks!

  3. Fatema says

    Really nice alternative to garlic bread or bread rolls. I used red peppers instead of sun dried tomatoes. Thanks for sharing. I’m checking out more recipes during my lunch break.

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