Spicy Stuffed Bagette Bread

Cindy Berry


This is a great recipe to make and take. Lots of Oooo's and Ahhh's whenever I make and take.

★★★★★ 1 vote
8 - 10
20 Min


1/2 lb
capicolla (chopped)
1 small
red bell pepper (chopped)
8 oz
cream cheese (softened)
1 pkg
herbed goat cheese
1 pkg
peppered parmasean bagette
1 dash(es)
lemon juice


1Cut ends off bagette. Cut bagette in half. Hollow out with a long sareated bread knife. Set aside.
2In food processor, mix softened cream cheese and goat cheese. Add dash of lemon juice if needed. Mix in chopped cappicola and chopped red pepper.
3Stuff both halves of bagette. I spoon in and push down with a long handled wooden spoon. Stuff from both ends. I sqeezed from both ends to make sure baguette is stuffed well. Wrap both halves separately and tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. When ready to serve remove from refrigerator and slice. Enjoy!

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