Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter

A new idea for party food! This is great for making ahead. Just assemble then pop it in the freezer until you need it, then all you have to do is bake them when you are ready to serve!

1/2 tbsp oil
8 oz / 250g bacon, diced (I used lean bacon)
1 x 20" / 50 cm baguette / french stick
8 oz / 250g Philadelphia cream cheese, softened (full or low fat)
1 cup cheddar cheese, shredded (Note 1)
1/2 cup mozzarella cheese, shredded
1/4 cup packed jalapeƱos, finely chopped (if using fresh, deseed it. Or use canned, drained)
1 cup finely chopped scallions/shallots, green and white part (packed)
Black pepper
3 tbsp butter
2 garlic cloves, minced
Pinch of salt

Preheat oven to 180C/350F.
Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
Use a long knife (preferably bread knife) to cut the bread out, leaving about a 1/2" / 1.5cm wall of bread and crust. (Note 2)
Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeƱos, scallions/shallots and pepper in a bowl and mix until combined.

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