cup sun-dried tomatoes (oil packed) (250 ml)
cup fresh parsley (50 ml)
medium red onion, roughly cut
oz goat cheese (130 g)
oz cream cheese (50g)
tsp kosher salt (2 ml)
tsp freshly ground pepper (1 ml)
In the bowl of a food processor, pulse sun-dried tomatoes, garlic, parsley, and onion until mixture finely diced.
Break cream and goat cheeses into smaller pieces and add to processor. Blend until smooth. Season with salt and pepper.
Make a vertical slice down the centre of the baguette, from end to end, not reaching the bottom. Scoop some of the soft inside out, creating a narrow tube to fill. Fill the inside of the bread with the tomato tapenade. Wrap in plastic wrap until ready to serve. Cut into slices and serve as appetizer.