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Print this Recipe    Stuffed French Bread

Stuffed French Bread

3/4 cup cream cheese, softened
1/4 cup smoked Gouda cheese, softened
1/2 tsp. basil
2 cloves garlic, minced
1 tomato, diced and seeded
1 small red onion, diced
3 red bell peppers, roasted, skinned and diced
1/4 to 1/2 cup artichoke hearts
salt and pepper to taste
1 loaf good french bread or baguette

Process first four ingredients in food processor to thoroughly
blend cheeses with seasonings. Add next four ingredients and pulse
2 to 3 times (DO NOT OVERMIX!).

Empty mixture into a bowl. Slice loaf horizontally and remove some
of the insid e of the bread to make a shell. Fill the bottom half
of the bread with the mixture a nd place the top half on top. Wrap
in plastic wrap and refrigerate for at least 30 minutes. (Can be
made and kept for the next day.)

Note: You can roast your own bell peppers or you can use 1 - 2
small jar(s) of the peppers that are already roasted and skinned.
Ususally found on the pickle/oliv e aisle in the grocery.

This is basically a vegetarian sandwich but you could add diced
salami, pepperon i or cooked Italian sausage (hot or mild) for a
heartier sandwich.

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