Cut ends off, then cut loaf in half.
Using a long knife, hollow out baguette.
Leave about a 1/2 inch edge.
Snip/chop sun dried tomatoes...
Put all in a mixing bowl (I added a tsp. of minced garlic). Blend well.
Using an electric mixer makes it easy to mix all ingredients.
Stuff baguettes with cream cheese. I used a butter knife to stuff the halves with the cream cheese mixture. You want to pack it solid.
Wrap stuffed baguette rolls tightly in cellophane wrap. Keep in refrigerator at least two hours, and up to two days. (This is a good appetizer to make ahead for a party)
To serve: unwrap roll and using a sharp bread knife, cut into approx. 1 inch slices.
Delicious! This is a very versatile recipe, add any meat or veggies that you like. Great crowd pleaser!
- Baguette, approx. 14 inches
- 8.0oz 8 ounce cream cheese/ Neufchâtel
- 0.0c chopped olives
- 0.0c chopped dried tomatoes
- 0.0c chopped pepper