Stuffed Baguette with Brie, Salami and Mozzarella

Hot from the oven, shatteringly crisp on the outside and irresistibly stretchy within, this stuffed baguette with brie, salami, and mini mozzarella earns its place at the center of a family supper or a casual gathering with friends. A silky egg-and-cream base, peppery salami, and a trio of cheeses build a rich, savory filling crowned with a deep golden crust.

Ingredients

• Baguette or ciabatta — 1 loaf
• Chicken egg — 1
• Cream or milk — 2–2 1/2 tbsp (50–70 ml)
• Soft white-rind cheese, such as brie or camembert — 1 round
• Sliced salami or pepperoni — 3.5–5.3 oz (100–150 g)
• Mini mozzarella balls — 10–12
• Grated hard cheese, such as Parmesan — 1.8 oz (50 g)
• Olive oil — a little
• Paprika, dried herbs, salt, black pepper — to taste

Step-by-Step Recipe

1. Prepare the base: slice off the top cap of the baguette and carefully hollow out some of the crumb to form a boat with sturdy sides.
2. Make the creamy filling: drizzle a little olive oil into the base, then add the egg, cream, paprika, dried herbs, a pinch of salt, and black pepper. Stir with a fork right inside the baguette until smooth.
3. Arrange the brie or camembert in an even layer across the bottom.
4. Pack the salami slices snugly over the cheese.
5. Add the mini mozzarella balls, scatter over a little more dried herbs, and finish with a generous layer of grated Parmesan.
6. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, until the cheeses have melted and the top is deeply golden. Let rest for 2–3 minutes, then slice into portions and serve.

Nutritional Value per Serving

Calories	570 kcal
Protein	27 g
Fat	34 g
Carbohydrates	35 g
Sugar	4 g
Fiber	2 g
Sodium	1200 mg

Tips and Variations

• To keep the baguette from losing its shape, bake it on a sheet pan with foil tucked along the sides or set it into a dish that fits snugly.
• You can use milk instead of cream for a lighter texture and a slightly lower calorie count.
• Add thinly sliced tomatoes, red onion rings, or sautéed mushrooms for extra juiciness and aroma.
• Brie and camembert can be swapped for a block of mozzarella or a mild, creamy cheese with a neutral flavor.
• For a crispier crust, switch on convection for the last 2–3 minutes or briefly finish under the broiler.
• In an air fryer, cook at 350°F (180°C) for 8–10 minutes, keeping an eye on the browning.

What to Serve With It

• Green salad with balsamic dressing or mixed leaves with olive oil.
• Pickles, olives, and sun-dried tomatoes.
• Tomato sauce or a sharp salsa for dipping.

FAQ

Can I replace the brie or camembert with another cheese?

Yes. A block of mozzarella, cream cheese, or semi-hard cheeses that melt well — such as Gouda, Muenster, or young cheddar — all work nicely.

How do I keep the filling from leaking out of the baguette?

Keep the sides high, don’t hollow out the loaf all the way to the crust, and nestle the baguette into a baking dish or a foil cradle. Avoid overfilling with liquid.

Can I make it ahead of time?

Yes. Assemble the baguette, cover it, and refrigerate for up to 6–8 hours. Bake in a hot oven just before serving until nicely browned.