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Stuffed Baguette with Sun-dried Tomato Tapenade

Stuffed Baguette with Sun-dried Tomato Tapenade
YIELDS
1 serving
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Ingredients

1
cup sun-dried tomatoes (oil packed) (250 ml)
½
clove garlic
¼
cup fresh parsley (50 ml)
medium red onion, roughly cut
3 ½
oz goat cheese (130 g)
2
oz cream cheese (50g)
½
tsp kosher salt (2 ml)
¼
tsp freshly ground pepper (1 ml)
1
baguette
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Directions

Step 1

In the bowl of a food processor, pulse sun-dried tomatoes, garlic, parsley, and onion until mixture finely diced.

Step 2

Break cream and goat cheeses into smaller pieces and add to processor. Blend until smooth. Season with salt and pepper.

Step 3

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.

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