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Italian Stuffed Baguette

breads

1 large (12 oz) wide baguette or Vienna bread
1 pkg (8 oz) light cream cheese; softened
1 jar (6 oz) marinated artichoke hearts; drained and chopped
1/2 cup gorgonzola cheese; crumbled
1/4 cup chopped fresh parsley
1/2 sweet red pepper; diced
1 teaspoon dried oregano
pinch pepper
1 clove garlic; minced

Cut baguette in half horizontally; trim ends. Remove bread from insides of loaf, leaving 1/2-inch thick walls. In bowl, stir together cream cheese, artichoke hearts, Gorgonzola, parsley, red pepper, oregano, pepper and garlic. Spread over bottom of loaf; fit top over filling. Cut loaf in half. Wrap each half tightly in foil and refrigerate for at least 4 hours. (Can be refrigerated for up to 24 hours.) Using serrated knife, cut each into 1/2-inch thick slices. SUBSTITUTION: Use 1/3 cup crumbled blue cheese if you can't find Gorgonzola. VARIATION Tortilla Spirals (see cover photo): Omit baguette. Divide filling among 4 large (9-inch) flour tortillas, spreading evenly; roll up tightly. Trim ends. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 1 day. Slice diagonally into 1/2-inch thick slices.

Contributor: Canadian Living Magazine - December,1998

Yield: 32 slices

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