1 Archer Farms medium baguette, roughly 16″ long
8 oz. Archer Farms cream cheese, room temperature
4-5 oz. President goat cheese, room temperature
2 garlic cloves, chopped
1/2 c. Kalamata olives, chopped
4 oz. Columbus dry salami, chopped
1/2 c. sun dried tomatoes, chopped
1/4 c. Italian parsley, chopped
1 tbsp. fresh thyme
1 tsp. fresh-cracked pepper
Cut ends off baguette using a serrated knife so the length is roughly 14″ and hollow out center the entire length of the loaf, roughly leaving a 1/2-inch thick edge around the circumference and length of the baguette.
In the bowl of an electric mixer fitted with the paddle attachment add remaining ingredients and mix on low, scraping sides of bowl as necessary to ensure ingredients are fully incorporated.
Using a spoon, scoop mixture up and scrape it into hollow cavity of baguette, pushing it toward the middle to ensure the entire length gets stuffed. Wrap with plastic wrap and chill for at least four hours before slicing with a serrated knive in 1/2 inch slices. Serve.