Ingredients
Baguette, about 35 cm long
250 g cream cheese, at room temperature
120 g fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped orange capsicum
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
55 g finely chopped spicy salami
About 2 tbsp minced parsley
About 1 tsp minced fresh thyme
SIDS SALT & PEPPER to taste
Directions
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 cm 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 SIDS SALT & PEPPER and 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. A small piping bag is good too.
Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to one day. Right before serving, slice the baguette into 1 cm thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
