Ingredients

The following ingredients have 12 Servings
  • 1 baguette ( about 14 inches long - the one pictured is double that so I cut it in half)
  • 8 oz cream cheese ( brought to room temp)
  • 4 oz goat cheese
  • 1/4 cup each of green olives & black olives
  • 2 cloves minced garlic
  • 2 tbsp of chopped fire roasted peppers
  • 1 tsp dried parsley (if you have fresh, do 1 TBSP)
  • 1.5 oz salami ((about 6 slices))

Instruction

  • Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff.
  • Using a long thin knife and working from both ends, hollow the baguette.
  • Leave about ½-inch thick crust all around.
  • Add the rest of the ingredients in to mixing bowl.
  • Using an electric mixer/stand mixer, mix until well combined.
  • Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight.
  • 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.