Categories: Pizza/flatbread
Ingredients
- 1/2 tbsp oil
- 8oz / 250g bacon, diced (I used lean bacon)
- 1 x 20" / 50 cm baguette / french stick
- 8oz / 250g Philadelphia cream cheese, softened (full or low fat)
- 1 cup cheddar cheese, shredded (Note 1)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup (packed) jalapeños, finely chopped (if using fresh, deseed it. Or use canned, drained)
- 1 cup finely chopped scallions/shallots (green and white part) (packed)
- Black pepper
- Garlic butter
- 3 tbsp butter
- 2 garlic cloves, minced
- Pinch of salt
Directions
- Preheat oven to 180C/350F.
- 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.
- Cut the ends off the baguette and cut the baguette in half (or quarters – makes it easier to stuff).
-
Use a long knife (preferably bread knife) to cut the bread out, leaving about a ½" / 1.5cm wall of bread and crust. (Note 2)
- Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
- Use a knife or piping bag to stuff the mixture inside the baguettes.
- Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
- Brush the baguette with garlic butter (or you can do this after you slice it).
- Slice the baguette into 1¼cm / ½" slices.
- Keep the slices pressed up against each other, and transfer to a large piece of foil.
- Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
- For optimal experience, serve warm!