Stuffed Baguette

A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer.

This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.

Makes one 12-inch long baguette; about 24 slices


  • Baguette about 14-inch long
  • 8 oz cream cheese, at room temperature
  • 4 oz fresh goat cheese
  • 1 large garlic clove, minced
  • ½ cup finely chopped red bell pepper (about 1 medium)
  • ½ cup finely chopped sun dried tomatoes in olive oil
  • ¼ cup finely chopped Kalamata olives
  • 2 oz finely chopped spicy salami
  • About 2 tbsp minced Italian parsley
  • About 1 tsp minced fresh thyme
  • Freshly ground black pepper
  • Salt to taste (very unlikely since there’re plenty of salty ingredients)


Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

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137 Responses to “Stuffed Baguette”

  1. Good Idea!

  2. Looks so delicious! One question: I would be afraid of putting the baguette into the fridge. Was it still crunchy or soft?

  3. so creative! looks gorgeous :)

  4. Claudia, it doesn’t become soggy after refrigerating. But the crust does lose its crunch. Which is not a bad thing here, since it is not just a bread now, it is a casing for a really good filling.

  5. wonderful! i’ve got one more dish for my tapa party. just in case i’m too stupid to stuff everything in one go, can i cut the bread in half and stuff them separately?

  6. Lovely! We make the same thing here in Serbia!

  7. A wonderful idea! That looks so good!



  8. Cute! I love the effect that it makes! It’s really neat! And yhr filling sounds delicious!

  9. I love this idea! The closest thing I’ve ever seen to this is a bread bowl filled with dip, but I like this so much more.

  10. Brilliant! I love this – I host book club tomorrow night and I’m making this!

  11. Amazing, the patience you have, hollowing out the baguette. Love the idea!

  12. Thank you so much for the kind comments, guys!

    lululu, sure you can do that. It will be easier to stuff shorter pieces.

  13. That’s definitely a different edge to eating baguette toasts with the goat cheese preparation on top. Great idea!

  14. I am soooo making this for Thanksgiving! IT looks and sounds incredible!

  15. What a unique idea! I’ve never thought of doing that!

  16. Oh I am sooo
    digging this idea!

  17. I love this idea!! Perfect for the holidays and snacking!

  18. Wonderful idea–I’ll definitely try this one!

  19. This is such a special appetizer idea. I’ll definitely use a version of this some day!



  20. What a great idea !!!! I have no time now but in the moment I can, I’m sure I’ll try my own version.

    Thank you very much!

  21. What a clever idea! I love it. Thanks for another great suggestion!

  22. Wow! What a gorgeous bread and fantastic idea!

  23. Mmmm what a wonderful idea.

  24. This is a fantastic idea. With summer approaching here, it would make a perfect addition to all the picnics we have ahead!

  25. great idea…

  26. wonderful and delicious, the perfect recipe for a picnic, very well done!
    cheers from london,


  27. that is a fabulous idea! it would make lovely little apperitifs! i will try that on my friends! thanks Vera! :)

  28. What a great idea, Vera! I’ll have to try that for my upcoming dinner party. There is this Herb Goat Cheese that I really like which would make the filling even easier. Did you use a pastry bag to fill the baguette? And I have to ask… did you try making homemade goat cheese? :o)

  29. oh my goodness, seriously? I love this!

  30. Looks yumma!! Where did you find a rounded baguette?? Awesome!

  31. Thank you, everyone, for the kind words!

    Hanaa, I didn’t use a pastry bag; just a couple of cocktail spoons. You can cut a baguette in half crosswise, it will make the stuffing easier.
    I haven’t got a chance to make my own goat cheese yet :) But I haven’t given up the idea.

    Gian F, once the baguette is filled, it’s easy to give it a rounded shape – just press and roll.

  32. What a wonderful appetizer,
    I have never had a preparation like this.
    Bookmarked!! :)

  33. So beautiful! I would love to serve those.

  34. This looks so nice! I cant wait to try this and come up with other fillings, nom!

  35. The hollowing the bread idea seems great with a tasty spinach dip inside. I’m making this recipe and a spinach dip one for a party. Thanks for the idea!

  36. This looks VERY delicious! I can’t wait to try!

  37. What an interesting idea. Thanks for sharing. I have a few ideas in mind for occasions when I can make this.

  38. I immediately saved this recipe as soon as I saw the first picture! What a great idea! Thanks for sharing!

  39. This is sheer GENIUS! I’m going to have to organise a picnic now to have an excuse to make this and wow some friends.

  40. I am so amazed at how much great food is out there. I think you could do so many variations of this, I’m thinking Mexican! Thanks

  41. Interesting way to use a baguette as an ingredient.

  42. WOW! I am drooling.

    What an amazing site you have! You are so talented! Found you while stumbling! :)

  43. Hi Vera, How do you get your knife hot & dry? Do you place it in the oven…?


  45. I will have to give this a try sometime, great picture by the way!

  46. What a great idea! I had never thought of using a baguette that way. The slices look gorgeous – sort of like a stained glass window. Great idea and great pictures, thanks for sharing!

  47. Looks great. When I was a kid we used to get hot banquettes and stuff them with Toblerones. Yum.


  49. Better idea- save yourself the trouble, and just spread the stuff onto slices of the bread. That you we can eat fresh bread too.

  50. Great recipe and if you have and electric knife, you can get perfect slices becuase you will not need to apply pressure when slicing.

  51. Oh my God, that looks absolutely delicious

  52. This looks so good! I’ll be poking around your site some more tonight0 it’s my first visit. Looking forward to making this too!

  53. Looks yummy but if made with normal cheese or even better with mayonnaise I think it might taste even better?

  54. This is really neat. I love the perfect little slices of goodness. I would probably never make it because I’m lazy, but I totally WANT to make it. :)

  55. I just made this! Can’t wait for it to set so I can try it. I ended up using 16 oz of cream cheese, one tomato, half a green pepper, some garlic, and some Canadian bacon.

  56. tempting one. i will definetely try 4 my foodie daughters …..what will be d substitute of goat cheese

  57. I think one other commenter already made this point, but I am curious as to whether or not the baguette would get mushy or soggy if stored in the fridge…It looks so delicious!

  58. Wow, so creative and so impressive-looking!

  59. What a great appetizer. Thumbs up!

  60. Looks so taste !

  61. OMG… This is a great idea. I’m doing this next with a nice bottle of Greek red wine.. mmmmm mmm mmmm.

  62. Jan, I hope you liked the result.

    Mamta, you can use cream cheese instead of goat cheese.

    Janelle, it wouldn’t get soggy.

  63. OMG this recipe makes me wanna touch myself.

  64. i worked at a restaurant where we would make fresh bread and hollow it out and stuff it w/ steak and cheese. the thing was huge, and so good for breakfast on a saturday morning at work.

  65. This looks so neat. Suddenly, I’m hungry again!

  66. Made this last night.
    I subbed feta cheese for the goat cheese and beef summer sausage for the salami, and left out the olives. This had a great flavor and was like eating little sandwiches almost. This was a hit. Thanks :)

  67. So neat and crative. I love it!

  68. love this. going to try it at our next dinner party for appies

  69. great idea! im eating one right now. its delicious.

  70. Looks tasty, can’t wait to attempt it.

  71. What a wonderful idea i will definitely try this, this good for holiday it looks very delicious ……..

    please keep posting……..


  72. Do you have any other filler recipes?

  73. I AM craving right now.

  74. that looks so yummy. We are going to our inlaws for Christmas and i was assigned to make the started now i know what I’m going to do. Thanks

  75. WOW. This looks really good! One question, what do you do with the parts you took away? :)

  76. This looks delicious! Just in case everyone I’m making it for doesn’t like goat cheese – what are some other tasty alternatives that would go well?

  77. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks!

  78. Looks sooo yummy! Will give it a shot soon! Thanks for posting!

  79. Love your blog, great recipes and the pictures, oh my, delicious.


  80. Hi, I am obsessed with your obsession! <3 Just attempted to make this but I changed it up, I had tuna, no olives and no tomatoes (i forgot to buy) and it turned out great! Only thing is I couldn’t wait for it to chill properly so i ate a couple slices LOL..

    thank you for this lovely site!

  81. Looks great, but I’m curious, does it stay together well in slices? I was thinking of making it for a showering im having, but would want to pre-slice and platter it, but I’m worried about the filling falling out…

  82. Suzie, you won’t have any problem if you pack the filling well enough. If the weather is extremely hot, keep the plated slices in the fridge before serving.

  83. Great! Thanks for the info :) this will defineatly be on the menu then!

  84. This is stunning! I’m going to Panera Bread to get a baguette and then I’m going to try making the Artichoke, Jalapeño dip recipe and stuff it and then wrap in foil and heat it (which is what you do to the dip anyway) and serve it hot…I’m thinking I will score the loaf for easy cutting after it heats up….love this idea! Thanks for the inspiration! Bet you also stuff with a Pizza Dip….yummy!

  85. Looks great. Not a fan of goat cheese, but a revised cheese ball filling might be just the ticket. Thanks

  86. Hmm what about filling and chilling, then “toasting” the baguette on the grill just sort of rolling it around until it’s crispy on the outside again? I think I’ll try that! Sounds lovely either way!

  87. Can this be done hot instead of cold?

    E.g. with mozzarella and other cheeses and baked instead of set in the fridge???

  88. April, if you don’t like goat cheese, try using feta instead.

    Gina, warm cheese will just ooze out when you slice it.

  89. @Vera: got it!, thank you :-)

  90. Do you think you could do this with, say, tuna salad, egg salad, chicken salad, pimento cheese, etc, and made into a tray for a party? It looks like a lovely substitute for crustless finger sandwiches, but I worry that the fillings would fall out as the plate lingered at room temperature. But it looks delicious!

  91. I will be making this for lunch

  92. I have prepared this baguette today and it was delicious . Thanks for the recipe!

  93. What an amazing idea, and a beautiful presentation! Thanks for the inspiration :-)

  94. What type of knife did you cut it with? Serrated or regular? I’m wondering how to make it evenly sliced without the insides gooped on teh outside edges if that makes sense?

  95. Sonia – L’Exquisit, you are very welcome!. I’m glad you liked it.

    Julie, I usually use a sharp 8-inch slicer. Any knife will work if it’s sharp. You should slice the baguette as soon as you removed it from the fridge. The filling will be firm and easy to slice neatly. Make sure to pack the filling well.

  96. Loving this!!

  97. Wonder if using a pastry bag or zipper bag with end cut off would make filling it easier? I think I’ll try that, if I make it.

  98. Ginger, you will still have to pack the filling. I don’t like to wash extra tool when I actually can skip it )

  99. Looks great and delish. Looks easy to travel while taking to a Super Bowl party. I’m thinking filling it using a plastic bag with cheese filling inside. Piping it into the hollowed out baguette. Does that make sense? Thanks for the recipe (again)!!! Amy

  100. what a unique and great idea…first I saw this on pinterest and I thought: “this must be complicated”..but it is so so simple…thanks for sharing.

  101. Looks good. I am definitely gonna try that sometimes.

  102. Me gustaria ver estas recetas en español por favor!!!!

  103. Great idea! I will be trying this for my next party! Thanks for sharing!

  104. Love this idea! Will definitely be making this for my daughter’s baby shower

  105. Just made this as an appetizer for a party tonight! Yummy filling! Have you ever warmed thus in the oven for a hot app?

  106. Heather, I’m glad you liked it. If you slice it warm, the filling will ooze out. You can slice it in big chunks and then warm it slightly; it’s just not my thing )

  107. This is fabulous and am using the recipe and idea for a party I am going to tonight.
    Thank you for sharing this with everyone

  108. Thank you for the great hollowing-out idea! Im going to try your method and filling recipe next time :) I have made a similar recipe for years using many different fillings with a cream cheese base. I have always cut the baguette lengthwise, ripped out a “trench” down the middle of each side with just my fingers (clean of course!), and then stuffed each half, til its just level with the bread. Assemble the baguette again and roll tightly with plastic wrap, making sure seams stay together..its quite easy! Refrigerate til firm, then unwrap and cut. If you cut it with one seam at the top and the other underneath instead of at the side, you can get a very nice round slice as pictured.

  109. try it in a cucumber

  110. What a great idea! Just put this together but I havent sliced it yet. letting it firm up first. I did have to change my mix based on what i had on hand but the spices part i kept the same. used ham for salami and ommitted the goat cheese. used all cream cheese. weve been snacking on it with the inside bread pieces. very tasty!! :) Thanks!

  111. WoW, I will be trying this next week on the 4th.

  112. Great! Now my mind is rolling. Hmm. What if you cut one end, hollowed out, then poured quiche type filling in, put end back, wrap with foil, bake, chill, slice? Anyone want to experiment? (notice I didn’t volunteer…)

  113. I think it’s a great idea, it seem’s delicious.

  114. This looks so good : ) Thanks for sharing this brilliant idea!

  115. I love this idea! I’ve been looking for fun and unique appetizer. Thanks for sharing!

  116. Interesting idea, but I still think it’s easy just to cut the baguette in two and fill it that way.

  117. Wow! This is still going years later, and it looks a treat! Am so going to try something like this for one of my picnics I’m going on these school holidays! Thanks so much for the idea!

  118. Looks great, just wondering if it would not be easier to use an apple corer to hollow out the bread, may need to extend the handle but might be easier and safer.

  119. Neil, I don’t see an apple corer as the right tool for this job, its diameter is too small and you can’t insert it deep enough into the baguette. As for the safety, I think knife is perfectly OK, just don’t let a 4-year old hollow the bread.

  120. Pinned it, love it, makes me hungry just looking at it!

  121. i made this omg…it is great…has anyone made it with the cucumber..if so how did it go?

  122. What a great idea! I just made this for a picnic and it turned out great. I changed the filling because my husband doesn’t like some of the ingredients listed in the original recipe (I did Italian sausage, cream cheese and rotel). This was surprisingly easy to make. I did wind up cutting the baguette in half and then filling each half separately. The bread was softer after refrigerating but wasn’t soggy at all. And it was easy to cut just using a regular serrated bread knife. Thanks so much for the idea! I can’t wait to experiment with other fillings!

  123. Hi, this looks awesome!!! I’m planning to take this on a picnic, would you recommend slicing before I leave or when we get there?

  124. I made this the other night and it was really good! I don’t normally like sun dried tomatoes, kalamata olives or salami lol. But I made it anyways because it looked so good and I actually liked it. I used shredded mozzarella cheese instead of goat cheese.

  125. I made this for a barbecue today. It was a really long baguette so I did end up cutting it in half. I also added just 2 tbls of finely chopped scallions. It is delisssssshh!!!!

  126. How wonderful. I am going to use a gluten free french loaf and add smoked salmon instead of the salami. How creative.

  127. Hi. This looks awesome. I’m trying it for father’s day weekend. How far in advance can I make the filling you think? Thanks!

  128. I saw this recipe this morning while browsing in Pinterest. I made it with all of the original ingredients with the exception of the goat cheese. I substituted garlic and herb Boursin instead. It is chilling as we speak. I can’t wait to have my friends try it this afternoon. I have been snacking on the left over filling and bread (made a double batch) and it is amazing!

  129. Hi! This recipe looks awesome. My only worry was, will the baguette go hard when refrigerated for upto 2 days?

  130. I just made this today :)
    the taste was good but I would prefer to have the bread a little crunchy.
    Is there any way to make the bread a little crisp.

  131. Do you have any recipes for using up the filling? I would hate for it to go to waste!

  132. Mickee, you can stuff chicken breasts with the leftover filling. Just make a horizontal cut in the breast (don’t forget to season the chicken with salt and pepper), not all the way though, fill the pocket with a scant 1/4 cup of filling, secure with a toothpick. Let the stuffed chicken sit in a fridge for a couple of hours to firm up the filling, then brown the chicken on both sides in a skillet, then add a bit of wine and torn basil leaves, cover the skillet and let the chicken cook through (or you can finish it in the oven, if you prefer).

    You can also use the filling as a spread or topping for the crostini. You can make it thinner by adding a bit of sour cream, pulse a few times in a food processor and use it as a dip. You also can mix it into any fritata or quiche recipe. Hope it helps.

  133. Wow, this looks amazing. I’m most definitely going to try this one!

  134. this is genius!

  135. This sounds yummy !I’m thinking of trying this for Xmas party appetizer with smoked salmon, capers, red onion, and maybe sundried tomatoes.

  136. […] Recipe and Photo credit to […]

  137. This looks fabulous. I have a vegetarian brother coming for a visit next month and I can just leave out the salamis. I don’t have a tequila shooter glass but am thinking an empty, washed prescription bottle will work very well to pack it in there.

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