|Italian Stuffed Baguette
1 large wide baguette OR Vienna bread, about 20" long
|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,