Capicollo- and cheese-stuffed baguette
Capicollo- and cheese-stuffed baguette

Preparation time 10 minutes

Total time: 10 minutes

Ingredients

  1. 1 À Chacun Son Pain Baguette La Blanche
  2. 1x125 g log soft goat cheese
  3. 125 mL (½ cup) ricotta
  4. 125 mL (½ cup) grated cheddar
  5. 1 roasted red pepper packed in water, chopped
  6. 125 mL (½ cup) chopped artichoke hearts
  7. 125 mL (½ cup) Kalamata olives, pitted and chopped
  8. 150 g (⅓ lb.) Sensations by Compliments Old-Fashioned Hot Capicollo
  9. 250 mL (1 cup) chopped fresh spinach

Directions

  1. Cut the two ends of the baguette with a bread knife.
  2. Being careful not to damage the crust, use a spoon to hollow out the centre. 
  3. Mix together all the other ingredients in a bowl and then spoon the filling into baguette.
  4. Wrap with plastic and refrigerate for 2 hours. 
  5. Cut baguette into slices. Serve three or four slices per person with a salad or hearty soup for lunch or a light supper.

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