1 ea 24 inch baguette
(Not super thin)
20 oz Cream cheese,softened
1/2 tb Minced garlic 1 tb too much
1 tb Minced onion
1/2 c Red bell pepper,finely
-chopped
1/4 c Roasted red pepper,
(finely chopped)
1/4 c Sun dried tomatoes
(finely chopped) Use Knife
2 ts Dried parsley
1 ts Italian spices
24 ds Black pepper
12 ds Dried basil
6 ds Salt
Start with softened cream cheese. Mix with hand mixer until fluffy.
Add the rest of the ingredients and combine well.
Slice off both "points" of the baguette.
Cut bread into three sections of equal length. Working from both ends
of the baguette fill the bread with the cheese mixture. Pack the
filling tight. Wrap the stuffed baguettes very well in placstic wrap
and refrigerate for at least two hours but best overnight.
Right before serving, slice each gabuette into 1/2 inch slices and
serve.
For the most neat looking slices, treat it as a cheesecake - each
time you slice use a hot dry knife.
Run blade of knife under hot water and wipe dry with paper towe.
Tested
Nice appetizer - We use this for Xmas but would be good anytime.
In addition to the above items, other things to consider in the
filling would be, diced salami, diced olives, goat cheese, the
options are endless.
