Baguette about 14 inches long
8 oz cream cheese at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
1/2 cup finely chopped red or yellow bell pepper
1/2 finely chopped sun dried tomatoes in oil
1/2 cup finely chopped green olives
2 oz finely chopped spicy salami
2 tbsp minced parsley
2 tsp minced thyme
Black pepper to taste
Slice off both ends of the baguette. Using a long thin knife and working from both ends, hollow out the baguette leaving about 1/2 inch thick crust all around.
Using an electric mixer, beat the cream cheese until smooth and lump free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
Working from both ends, fill the baguette with the cheese mixture. You may wish to half the baguette and work with two. Wrap the stuffed baguette very well in plastic and refrigerate for at least 2 hours and up to 2 days. Right before serving, slice into 1/2 inch thick slices.