Stuffed Baguette

Bread stuffed with cheese? Can’t go wrong with that combo. Nifty slices to serve up at your next get-together.

Size: makes one 12" long baguette/24 slices

Baguette about 14" long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic, minced
1/2 cup finely chopped red bell pepper (about 1 medium)
1/2 cup finely chopped sun dried tomatoes in olive oil
1/4 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. Using a long thin knife and working from the both ends, hollow the baguette out leaving about 1/2″ 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. Using a slender shot glass (closed side) for pressing the filling in may help. 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 1/2″ 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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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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