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🍽️ Hollow Baguette Stuffed with Roquefort, Tomato & Olive

1963 kcal · 30 min · 4 servings

Ingredients

• 1 large baguette (e.g. with olives and herbs)
• 100 g Roquefort
• 200 g cream cheese
• salt
• pepper
• 100 g dried tomatoes (packed in oil)
• 2 tbsp black olives (pitted)
• 2 tbsp chive rings

Instructions

1. 1. Cut a lid lengthwise from the baguette.
2. 2. Remove the soft bread crumb from the inside as a whole piece.
3. 3. Cut the removed bread crumb into thick sandwich slices.
4. 4. Mash the Roquefort cheese finely with a fork.
5. 5. Stir the cream cheese smoothly into the Roquefort.
6. 6. Season the cheese cream with salt and pepper to taste.
7. 7. Pat the tomatoes dry with a kitchen towel.
8. 8. Cut the tomatoes into thin strips.
9. 9. Let the olives drain well.
10. 10. Finely chop the olives.
11. 11. Spread the cheese cream on half of the bread slices.
12. 12. Distribute the tomato strips, olives, and chives on the spread slices.
13. 13. Place a second, unspread bread slice on top of each.
14. 14. Stack the filled bread slices back into the hollow baguette shell.
15. 15. Place the cut-off lid back on the bread.
16. 16. Arrange the stuffed bread on plates.
17. 17. Serve the stuffed bread.

Nutrition per serving

• kcal: 1963
• Protein: 76 g · Fett/Fat: 105 g · Carbs: 176 g