Stuffed Baguette
A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer.
This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.
Makes one 12-inch long baguette; about 24 slices
Ingredients:
- Baguette about 14-inch long
- 8 oz cream cheese, at room temperature
- 4 oz fresh goat cheese
- 1 large garlic clove, minced
- ½ cup finely chopped red bell pepper (about 1 medium)
- ½ cup finely chopped sun dried tomatoes in olive oil
- ¼ 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 (very unlikely since there’re plenty of salty ingredients)
Preparation:
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch 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. I like to use a slender tequila shot glass for pressing the filling in. 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. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
You might also like:
- Bran Surprise Muffins
- Valentino Cake as a Box of Chocolate
- Double Chocolate and Cherry Scones with Crème Fraiche and Cherry Preserves
Vera
Author archiveAuthor websitebakingobsession@gmail.com
October 4, 2009
Hors d'oeuvres
appetizer, Goat Cheese, Hollowed Baguette, italian, recipe
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Gwen
June 24, 2022 at 7:48 pm
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I made this as a dry run for a bridal tea and it was perfect! Not a fan of goat cheese, so I will try a different filling next time. I got the baguette that you crisp in the oven for 7-10 minutes, let it cool, and then filled it. It was great 4 days later, not soggy or anything, just like i made it that day!
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Ginny G.
November 13, 2019 at 5:23 pm
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I made this for a party and it was a hit. I am now going to make the filling and stuff celery as part of an antipasto platter.
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Nancy G
April 30, 2019 at 12:44 pm
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I loved this recipe, I did the wrap and refrigerate version and found the bread lost its crustiness so I made it again and refrigerated the stuffing and then stuffed the baguette with the cold filling , sliced and served it right away and much preferred it.
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Sharon Grøn
May 13, 2018 at 8:41 pm
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Sounds like a great recipe for appretizers, and I love you can make it in advance, can’t wait to try it.
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Linda
September 5, 2017 at 11:01 am
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I just took these to our golf league luncheon and they were a super hit. I cut the baguette into 6 to 7 piece lengths, then hollow out the center. They are easy to fill with just a spoon and you can still get the filling packed in.
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Karen
December 30, 2016 at 4:22 am
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Made exactly as written and it was a huge hit at Christmas party.
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Jerry Dohse
December 2, 2016 at 12:40 pm
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I tried stuffing the baguette using the shot glass technique and found a piping bag with a large diameter tip worked quite well for me, still filling from both ends. You can actually feel the filling expand inside the baguette and there is less chance of breaking out the side of the bread. I can’t wait to serve these at our Christmas party tomorrow night.
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Nancy
February 9, 2016 at 8:00 am
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I wish I’d seen this sooner! I’d love to have made it for our Super Bowl party.
I’m going to try using my favorite salmon sea food stuffing in it. It’s a Crab Louie with baby shrimp. Can’t wait!
Thanks!!Reply
Bev
July 21, 2015 at 6:48 pm
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Ty for sharing a great appertizer. I replaced the goats cheese with smooth ricotta. I omitted the garlic and red pepper (both disagree with me). Instead I added chopped gherkins and 2 dessertspoons of sweet chilli sauce. Delicious.
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Cara
June 27, 2015 at 5:50 am
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Made a vegetarian version of this for a party, was so successful the host hid half to keep for later!
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Kacey
December 4, 2014 at 4:06 pm
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How are these at room temperature? If I were to slice these and take them to a party, would they be ok? I’m worried if the filling warms up too much they’ll stick to each other or the plate.
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Anna George
September 22, 2014 at 1:05 am
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I love this idea..!! I will surprise my husband including greek feta cheese..
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MzAda
August 16, 2014 at 3:22 pm
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This looks omg yum! Making it next weeknd got catch up with girlfriends can’t wait to try it!!
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Pam
April 2, 2014 at 6:52 pm
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This looks fabulous. I have a vegetarian brother coming for a visit next month and I can just leave out the salamis. I don’t have a tequila shooter glass but am thinking an empty, washed prescription bottle will work very well to pack it in there.
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Marsha
December 16, 2013 at 7:19 pm
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This sounds yummy !I’m thinking of trying this for Xmas party appetizer with smoked salmon, capers, red onion, and maybe sundried tomatoes.
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Sophie
October 31, 2013 at 7:02 pm
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this is genius!
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Wow, this looks amazing. I’m most definitely going to try this one!
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Mickee
August 4, 2013 at 5:38 pm
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Do you have any recipes for using up the filling? I would hate for it to go to waste!
Thanks!Reply
Mickee, you can stuff chicken breasts with the leftover filling. Just make a horizontal cut in the breast (don’t forget to season the chicken with salt and pepper), not all the way though, fill the pocket with a scant 1/4 cup of filling, secure with a toothpick. Let the stuffed chicken sit in a fridge for a couple of hours to firm up the filling, then brown the chicken on both sides in a skillet, then add a bit of wine and torn basil leaves, cover the skillet and let the chicken cook through (or you can finish it in the oven, if you prefer).
You can also use the filling as a spread or topping for the crostini. You can make it thinner by adding a bit of sour cream, pulse a few times in a food processor and use it as a dip. You also can mix it into any fritata or quiche recipe. Hope it helps.
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Judy
November 17, 2021 at 12:23 am
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Use it as a dip or spread it on crostini’s!!!
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Hbaking
August 2, 2013 at 3:59 am
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I just made this today :)
the taste was good but I would prefer to have the bread a little crunchy.
Is there any way to make the bread a little crisp.Reply
Gwen
June 24, 2022 at 7:54 pm
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Buy the baguette that you take home and pop in the oven to crisp up for 7-10 minutes. It was still delicious and like new when i cut up more slices 4 days later!
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Niko
July 16, 2013 at 7:15 am
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Hi! This recipe looks awesome. My only worry was, will the baguette go hard when refrigerated for upto 2 days?
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Lisa
July 7, 2013 at 12:52 pm
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I saw this recipe this morning while browsing in Pinterest. I made it with all of the original ingredients with the exception of the goat cheese. I substituted garlic and herb Boursin instead. It is chilling as we speak. I can’t wait to have my friends try it this afternoon. I have been snacking on the left over filling and bread (made a double batch) and it is amazing!
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Hi. This looks awesome. I’m trying it for father’s day weekend. How far in advance can I make the filling you think? Thanks!
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How wonderful. I am going to use a gluten free french loaf and add smoked salmon instead of the salami. How creative.
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Barbara
May 26, 2013 at 8:13 am
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I made this for a barbecue today. It was a really long baguette so I did end up cutting it in half. I also added just 2 tbls of finely chopped scallions. It is delisssssshh!!!!
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Laura
May 17, 2013 at 10:38 am
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I made this the other night and it was really good! I don’t normally like sun dried tomatoes, kalamata olives or salami lol. But I made it anyways because it looked so good and I actually liked it. I used shredded mozzarella cheese instead of goat cheese.
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Hayley
March 26, 2013 at 2:02 pm
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Hi, this looks awesome!!! I’m planning to take this on a picnic, would you recommend slicing before I leave or when we get there?
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Kristi
February 17, 2013 at 11:11 am
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What a great idea! I just made this for a picnic and it turned out great. I changed the filling because my husband doesn’t like some of the ingredients listed in the original recipe (I did Italian sausage, cream cheese and rotel). This was surprisingly easy to make. I did wind up cutting the baguette in half and then filling each half separately. The bread was softer after refrigerating but wasn’t soggy at all. And it was easy to cut just using a regular serrated bread knife. Thanks so much for the idea! I can’t wait to experiment with other fillings!
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marlene
February 16, 2013 at 11:20 am
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i made this omg…it is great…has anyone made it with the cucumber..if so how did it go?
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Pinned it, love it, makes me hungry just looking at it!
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Neil
January 3, 2013 at 4:41 am
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Looks great, just wondering if it would not be easier to use an apple corer to hollow out the bread, may need to extend the handle but might be easier and safer.
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Neil, I don’t see an apple corer as the right tool for this job, its diameter is too small and you can’t insert it deep enough into the baguette. As for the safety, I think knife is perfectly OK, just don’t let a 4-year old hollow the bread.
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Terilee
January 2, 2013 at 7:51 pm
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Wow! This is still going years later, and it looks a treat! Am so going to try something like this for one of my picnics I’m going on these school holidays! Thanks so much for the idea!
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Interesting idea, but I still think it’s easy just to cut the baguette in two and fill it that way.
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I love this idea! I’ve been looking for fun and unique appetizer. Thanks for sharing!
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This looks so good : ) Thanks for sharing this brilliant idea!
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I think it’s a great idea, it seem’s delicious.
CheersReply
JB
June 27, 2012 at 6:55 am
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Great! Now my mind is rolling. Hmm. What if you cut one end, hollowed out, then poured quiche type filling in, put end back, wrap with foil, bake, chill, slice? Anyone want to experiment? (notice I didn’t volunteer…)
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Bev
July 31, 2018 at 3:11 pm
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Did you ever end up trying the quiche??
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Arlene
June 26, 2012 at 12:48 pm
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WoW, I will be trying this next week on the 4th.
ThanksReply
Heather
May 16, 2012 at 11:33 am
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What a great idea! Just put this together but I havent sliced it yet. letting it firm up first. I did have to change my mix based on what i had on hand but the spices part i kept the same. used ham for salami and ommitted the goat cheese. used all cream cheese. weve been snacking on it with the inside bread pieces. very tasty!! :) Thanks!
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nichola
April 23, 2012 at 8:09 am
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try it in a cucumber
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Nancy
March 24, 2012 at 10:04 am
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Thank you for the great hollowing-out idea! Im going to try your method and filling recipe next time :) I have made a similar recipe for years using many different fillings with a cream cheese base. I have always cut the baguette lengthwise, ripped out a “trench” down the middle of each side with just my fingers (clean of course!), and then stuffed each half, til its just level with the bread. Assemble the baguette again and roll tightly with plastic wrap, making sure seams stay together..its quite easy! Refrigerate til firm, then unwrap and cut. If you cut it with one seam at the top and the other underneath instead of at the side, you can get a very nice round slice as pictured.
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Nikki SAvage
March 9, 2012 at 2:02 am
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This is fabulous and am using the recipe and idea for a party I am going to tonight.
Thank you for sharing this with everyoneReply
Heather, I’m glad you liked it. If you slice it warm, the filling will ooze out. You can slice it in big chunks and then warm it slightly; it’s just not my thing )
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Heather
February 25, 2012 at 1:41 pm
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Just made this as an appetizer for a party tonight! Yummy filling! Have you ever warmed thus in the oven for a hot app?
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Jennifer
February 24, 2012 at 9:20 am
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Love this idea! Will definitely be making this for my daughter’s baby shower
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Great idea! I will be trying this for my next party! Thanks for sharing!
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Maura vidal
February 21, 2012 at 5:32 pm
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Me gustaria ver estas recetas en español por favor!!!!
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