Stuffed Baguette

Adapted from the Internet


Baguette about 14 inches long
12 oz vegan cream cheese, at room temperature
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
About 2 Tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there are plenty of salty ingredients)


Slice off both ends of the baguette. Using a long thin knife and working from 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 garlic.
Stir in the rest of the ingredients.

Working again from both ends, fill the baguette with the cheese mixture. Pack the filling tight.
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.
Makes one 12-inch baguette; about 24 slices.

Note: We used Multigrain Baguette Par-Bake from Fred Meyer’s bakery department.


Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
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