Ingredients
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1/2 tbsp oil
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250 g bacon , diced
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50 cm baguette
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250 g Philadelphia cream cheese, softened
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1 cup cheddar cheese , shredded
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1/2 cup mozzarella cheese
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1/4 cup packed jalapenos , finely chopped
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1 cup finely chopped scallions/shallots, green and white part (packed)
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Black pepper
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GARLIC BUTTER
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3 tbsps butter
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2 garlic cloves , minced
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Pinch of salt
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Preheat oven to 180C/350F.
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Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
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Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
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Use a long knife (preferably bread knife) to cut the bread out, leaving about a 1/2" / 1.5cm wall of bread and crust.
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Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
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Use a knife or piping bag to stuff the mixture inside the baguettes.
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Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
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Brush the baguette with garlic butter (or you can do this after you slice it).
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Slice the baguette into 1 1/4cm / 1/2" slices.
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Keep the slices pressed up against each other, and transfer to a large piece of foil.
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Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.