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Stuffed Bread Appetizers
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2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup chopped celery
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped sweet red pepper
1/2 cup chopped water chestnuts
1 teaspoon garlic salt
1 loaf (26 inches) French bread, halved lengthwise
Mayonnaise
Dried parsley flakes
4 dill pickle spears
4 slices deli ham
In a bowl, combine the first six ingredients. Hollow out top and bottom of bread,
leaving a 1/2-in. shell (discard removed bread or save for another use). Spread
thin layer of mayonnaise over bread; sprinkle with parsley. Fill each half with
cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture
on bottom half of loaf. Replace top; press together to seal. Wrap in foil;
refrigerate overnight. Just before serving, cut into 1-in. slices.
Yield: About 2 dozen.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |