Antipasto-Stuffed Baguettes

1. 1

   Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.

2. 2

   Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly.

3. 3

   Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell.

4. 4

   Arrange half of arugula on each meat layer and top with a layer of roasted peppers.

5. 5

   Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.

6. 6

   Fit top shells over bottom shells and press baguette together, re-forming loaves.

7. 7

   Wrap each baguette tightly in foil and chill at least 3 hours or overnight.

8. 8

   Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

* Per serving · 4 servings · Values may vary.