1 Baguette (~16inches)
2 oz. hard salami chopped into 1/4inch pieces or strips
8 oz. cream cheese
4 oz. shredded or finely chopped provolone
1/2 c. olive muffaletta salad mix (or 1/2c chopped green and black olives with 1 t. olive oil)
2 cloves garlic, minced
2 T. roasted red peppers
1 t. dried parsley (or 1 T. fresh, chopped)
Chop ends off the baguette and cut into chunks that are easy to reach from each end with a long, sharp, filet type knife. I used three pieces per baguette. Hollow out the inside of each chunk, working from each side, leaving about 1/2 inch baguette around the outside.
Mix the rest of the ingredients together. Take a spoon and, working from each end, stuff the cream cheese mix into the hollowed baguette. Wrap tightly in plastic wrap and chill at least to hours and up to 2 days.
For serving, slice each piece into ~1/2inch slices. Makes 12-15 servings.
I serve it with an herb aoili spread, which is 1 cup mayonnaise mixed with ~1T pesto.
We paired it with our Chancellor, but several wines would work as well.