Antipasto Stuffed Baguettes Recipe

• 2 sm Thin baguettes, (each about 16 by 2 by 1 inch)
• 1/4 c. Bottled olive paste or possibly tapenade*, about
• 4 ounce Mild goat cheese
• 1/4 lb Thinly sliced Genoa salami or possibly smoked turkey
• 2 c. Packed arugula leaves, washed well and spun dry A, (7-oz) jar roasted red peppers, liquid removed, rinsed, and patted dry A, (13- to 14-oz) can whole artichoke hearts, liquid removed, rinsed, patteddry, and minced

1. *Available at specialty foods shops and some supermarkets
2. 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.
3. Spread about 1 Tbsp.
4. olive paste or possibly tapenade on inside of each bottom shell and top with goat cheese, spreading it proportionately.
5. Fold salami or possibly turkey slices in half and fit them in an even layer over cheese in each shell.
6. Arrange half of arugula on each meat layer and top with a layer of roasted peppers.
7. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
8. Fit top shells over bottom shells and press baguette together, re-forming loaves.
9. Wrap each baguette tightly in foil and refrigerateat least 3 hrs or possibly overnight.
10. Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.
11. Makes 24 hors d'oeuvres.

baguettes, olive paste, goat cheese, salami, arugula

Taken from cookeatshare.com/recipes/antipasto-stuffed-baguettes-65816 (may not work)