Baguette Stuffed With Sun-Dried Tomatoes, Mascarpone And Basil - cooking recipe

Ingredients

1 1/2 cups sun-dried tomatoes packed in oil, drained
12 ounces mascarpone cheese
1/4 cup coarsely chopped fresh basil
1 teaspoon coarsely chopped of fresh mint
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 baguette
fresh basil (to garnish)

Preparation

Coarsely chop the sun dried tomatoes in a food processor.
Add the mascarpone and pulse until mixed but not pureed.
There should still be bits of tomato visible.
Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
Slice the filled baguette on an angle into 1/2 inch rounds.
Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
Serve as a spread with crackers.
It's addictive!