Capicollo- and cheese-stuffed baguette
Prep Time
Cooking Mode
1 À Chacun Son Pain Baguette La Blanche
1 log soft goat cheese
125 mL cup ricotta
125 mL cup grated cheddar
1 roasted red pepper packed in water, chopped
125 mL cup chopped artichoke hearts
125 mL cup Kalamata olives, pitted and chopped
150 g oz Sensations by Compliments Old-Fashioned Hot Capicollo
250 mL cup chopped fresh spinach
1 À Chacun Son Pain Baguette La Blanche
1 log soft goat cheese
125 mL cup ricotta
125 mL cup grated cheddar
1 roasted red pepper packed in water, chopped
125 mL cup chopped artichoke hearts
125 mL cup Kalamata olives, pitted and chopped
150 g oz Sensations by Compliments Old-Fashioned Hot Capicollo
250 mL cup chopped fresh spinach
Directions
1Cut the two ends of the baguette with a bread knife.
2Being careful not to damage the crust, use a spoon to hollow out the centre.
3Mix together all the other ingredients in a bowl and then spoon the filling into baguette.
4Wrap with plastic and refrigerate for 2 hours.
5Cut baguette into slices. Serve three or four slices per person with a salad or hearty soup for lunch or a light supper.
Disclaimer
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Personal Note
Personal Note