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Stuffed French Bread


  • 3/4 cup cream cheese, softened
  • 1/4 cup smoked Gouda cheese, softened
  • 1/2 teaspoon basil
  • 2 cloves garlic, minced
  • 1 tomato, diced and seeded
  • 1 small red onion, diced
  • 3 red bell peppers, roasted, skinned and diced
  • 1/4 to 1/2 cup artichoke hearts
  • salt and pepper to taste
  • 1 loaf good french bread or baguette


Process first four ingredients in food processor to thoroughly blend cheeses with seasonings. Add next four ingredients and pulse 2 to 3 times (DO NOT OVERMIX!). Empty mixture into a bowl. Slice loaf horizontally and remove some of the insid e of the bread to make a shell. Fill the bottom half of the bread with the mixture a nd place the top half on top. Wrap in plastic wrap and refrigerate for at least 30 minutes. (Can be made and kept for the next day.) Note: You can roast your own bell peppers or you can use 1 - 2 small jar(s) of the peppers that are already roasted and skinned. Ususally found on the pickle/oliv e aisle in the grocery. This is basically a vegetarian sandwich but you could add diced salami, pepperon i or cooked Italian sausage (hot or mild) for a heartier sandwich.

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