Cheese Stuffed Bread

Cheese Stuffed Bread

Cheese Stuffed Bread
Cheese Stuffed Bread

This is a great appetizer that people seem to love and it looks pretty cool too.
What I like so much about this, is that it is completely versatile. You can add,  take out or adjust all the ingredients based on your tastes. There really is no right and wrong.  I like using some brightly colored ingredients so it looks pretty when you slice into it. The deep red from the sun-dried tomatoes, the black and purple from the olives and the green from the onion. They make a great contrast to the pure white cream cheese.

1 loaf of French baguette
12 oz. cream cheese
5 sun-dried tomatoes
8 black olives
6 Kalamata olives
1 clove of garlic
1 green onion
¼ cup fresh grated Romano cheese
2 slices of Genoa salami
salt and pepper

Let cream cheese soften to room temperature before you start.

While cheese is softening, take out a serrated knife and cut off the ends of the bread and then cut the bread into 3rds.  With the serrated knife, hollow out the entire center of the bread, leaving only the outer crust.
After this is done, place the 3 sections of hollowed bread into a Ziploc bag and set aside.

Hollowed French Baguette
Hollowed French Baguette

Put softened cream cheese into a mixing bowl.
Cut tomatoes into quarters. Dice the olives and slice the green onion.
Cut the salami into long strips and then make tiny little 1/8 inch squares.
Press garlic.
Add all ingredients along with a little pepper to bowl and gently fold them all together until well blended. Taste and add salt as well as make adjustments to any of the ingredients.

TIP: DO NOT add a lot of salt. There is a lot of saltiness in the Olives and the Romano cheese. So taste it before you add any salt.

After all the ingredients are blended and adjusted, get the bread back out.
Using a spoon and long butter knife, start stuffing the cheese into one of the open ends of the bread. I usually spoon it in and use the knife to move it further into the center. Once it is about half way stuffed, turn it around and start from the other end. When it is full,  roll it tightly in plastic wrap and place in the fridge.
Do the same to the other 2 sections of bread.

Let them chill for about an hour. Then when you are ready to serve, take them out and use that serrated knife to slice then in about ¼ inch slices.

TIP: Don’t leave them in the fridge for more than a few hours and don’t cut them until you are ready to serve them.

No Comments - Leave a comment

Leave a comment













Welcome , today is Thursday, October 19, 2017