You can almost hear the old Steelers-Cowboys rivalry fire back up with these stuffed baguette slices. Meat, cream cheese (a popular ’70s theme) stuffed into bread was a must at luncheons and parties thirty years ago.
Now, you’ll notice I added sun dried tomatoes to this recipe, the most ’80s of ’80s ingredients. They’re optional, but they really do add a nice bit of flavor to the mix.
You will need:
1 1lb baguette (crusty French, soft inside)
16 ounces cream, softened
2 tablespoons chopped basil
2 tablespoons chopped parsley
2 tablespoons chopped oregano
2 tablespoons pimentos, chopped and drained
1/2 teaspoon garlic powder
2 ounces salami, diced
2 ounces sopressata, diced
Dash of kosher salt and cracked pepper
8 sun dried tomatoes, softened in warm water, drained and diced (optional) (If using sun dried tomatoes packed in oil, rinse to remove all oil and dice.)
Slice the ends of each end of the baguette and then slice bread into three or four manageable sections, about the length of the knife being used for cutting.
Carefully poke your knife into one end of a section of the baguette and push until it comes out the other side. Gently turn in a circle and hollow out the inside of the bread. Repeat until all sections of the bread are bread shells. Set aside, saving the bread innards to make bread crumbs at a later time.
In a large bowl, mix together the rest of the ingredients until well combined.
Take a section of the bread and fill it with the cheese, herb and meat mixture, packing in as full as possible. Wrap tightly with plastic wrap or waxed paper. Repeat with the rest of the sections of bread until all are full.
Refrigerate for at least two to three hours to for the cheese mixture to firm up in the bread, preferably overnight for the flavors to fully meld together.
When ready to serve, slice into 1/2-3/4 inch slices and enjoy.
Serves 4-6 as a snack.
I want more like this!
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