8 hours ago
Wednesday, December 14, 2011
Here is a great holiday appetizer that you can make ahead and freeze and it looks beautiful!
I think you could change the herbs and cheeses around if you don't like the original recipe, it's very forgiving.
Feel free to substitute the salami with smoked salmon and dill (next time).
The only difficult thing about this recipe is getting the cream cheese mixture into the hollowed out baguette! A bit of a challenge.
The original recipe suggests using a thin long shot glass (which I don't own, I don't do shots anymore), so I opted for a muddler (thank you Dave!). If you have no muddler, and you have no shot glass (obviously you are not a big drinker!), then just work it in with a thin long spoon. Good luck.
Stuffed Baguette: (adapted from Baking Obsession)
1 baguette about 14" long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese (I used a garlic & herb flavored)
1 large garlic clove, minced
1/2 cup finely chopped red bell pepper (about 1 medium)
1/4 cup finely chopped sun dried tomatoes in olive oil
1/4 cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
2 tbsp minced Italian parsley
1 tsp minced fresh thyme
freshly ground black pepper
Slice off both ends of the baguette.
Using a long thin knife and working from both ends, hollow out the baguette, leaving about 1/2" thick crust all around. I used a long cake knife and carefully kept moving it around inside the loaf.
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. 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.
* I froze this 3 weeks ahead, and let it defrost overnight in the fridge and it was the perfect make ahead appetizer!
I also served the slices on top of dressed salads, and everyone loved them!