Baguette Stuffed With Sun-Dried Tomatoes, Mascarpone and Basil

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READY IN: 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coarsely chop the sun dried tomatoes in a food processor.
  • Add the mascarpone and pulse until mixed but not pureed.
  • There should still be bits of tomato visible.
  • Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
  • Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
  • Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
  • Slice the filled baguette on an angle into 1/2 inch rounds.
  • Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
  • NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
  • Serve as a spread with crackers.
  • It's addictive!
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