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

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)

– 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.



  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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