Antipasto Stuffed Baguettes Recipe

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   *Available at specialty foods shops and some supermarkets

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   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.

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   Spread about 1 Tbsp.

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   olive paste or possibly tapenade on inside of each bottom shell and top with goat cheese, spreading it proportionately.

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

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

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

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

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   Wrap each baguette tightly in foil and refrigerateat least 3 hrs or possibly overnight.

10. 10

    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.

No additional tips available.