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Stuffed French Bread

Western.Chefs's picture
Ingredients
  Cream cheese 3 Ounce (1 Package)
  Anchovy fillets 1 Can (10 oz), rubbed to paste
  Capers/Chopped sour pickle 1 Tablespoon
  Chili sauce 2 Tablespoon
  Grated onion 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Tabasco sauce 3 Dash
  Salt To Taste
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Watercress 1⁄2 Cup (8 tbs), minced
  Soft bread crumbs 1 Tablespoon
  French bread loaf 1 (Long One)
Directions

1. Cream the cheese until smooth. Add the anchovy paste, capers, chili sauce, onion, Worcestershire, Tabasco and salt. Thin to a stiff spreading consistency with liquid from the caper or anchovy container.
2. Cream the butter, add the watercress and crumbs and mix.
3. Split the bread lengthwise and remove the center. Spread the entire cavity of the upper half with watercress butter. Fill the cavity of the lower half with the cheese mixture, piling it up so that when the top half of the loaf is pressed over the lower, the entire cavity will be filled. Wrap in foil and chill well. Using a sharp knife, cut into thin slices

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Dish: 
Bread

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