Italian Stuffed Baguette

1 large wide baguette OR Vienna bread, about 20" long
8 oz (250 g) pkg light cream cheese, softened
6 oz jar (170 ml) marinated artichoke hearts, drained and chopped
1/2 c Gorgonzola cheese, crumbled (1/3 c crumbled blue cheese if you can't find Gorgonzola)
1/4 cup chopped fresh parsley
half sweet red pepper, diced
1 tsp dried oregano
pinch pepper
1 clove garlic, minced

Cut the baguette in half horizontally; trim the ends. Remove bread from the insides of loaf, leaving 1/2" thick walls.
In bowl, stir together remaining ingredients. Spread over bottom of loaf; fit top over filling. Cut loaf in half. Wrap each half tightly in foil and refrigerate for at least 4 hours. (Can be refrigerated for upto 24 hours.) Using serrated knife, cut each into 1/2" thick slices. Makes about 30 pieces.

Tips: No time to stuff baguette? Just mash the cheese mixture and put in a bowl. Surround with crisp melba toast, sliced baguette, and veggies.
Tortilla Spirals: Omit baguette. Divide filling among 4 large (9") flour tortillas, spreading evenly; roll up tightly. Trim ends. Wrap in plastic wrap and refrigerate for at least 30 minutes or for upto 1 day. Slice diagonally into 1/2" thick slices.
Makes 32 slices.