Local markets inspire appetizing dish

Lately I've been heading outdoors to take advantage of what our local farmers have to offer. 

Thankfully, we have an abundance of places to round up farm-fresh produce that never crossed a border, never went through customs or that hasn't been permeated by tractor-trailer exhaust. 

The last Sunday in January, I grabbed a jacket and lingered for a few hours of tasty bliss at the South Shore Sunday Market. The gathering at the intersection of Shell Point Road and U.S. 41, which has continually expanded since it opened last October, was alive with activity. 

For those of us who like to cook and or eat, this is a great place to be. 

There's a bounty of fresh fruits and veggies, including aromatic strawberries, citrus, all sorts of peppers and an array of fresh leafy greens. Folks who don't want to cook can find plenty of prepared foods, and tempting desserts. 

Rounding a corner I ogled the breads from 20 Shekels, owned by Marnie Atherton, who makes all the sprouted wheat breads herself. She has other bakers on staff to bake the Italian and French breads she sells.  

I picked up a baguette, and then strolled nearby to the Cheese Lodge booth and bought a small hunk of goat cheese. My visit ended with a yummy chocolate sea-salt ice pop from Whatever Pops.

Next I headed south on U.S. 41 to Morgan Farms' produce stand where sweet, sweet strawberries are legendary. I've been out there several times lately and picked up a bag of their drop-dead gorgeous spinach, onions, greens and other produce. I particularly enjoy the locally prepared sun-dried tomatoes.

This week's featured dish is a goat cheese, olive and sun-dried tomato-stuffed baguette that was inspired by my Sunday drive. I found a brilliant little recipe on Pinterest.com. If you haven't heard of the site yet, take a minute and kick around on the site. There are lots of great food photos and recipes.

I never thought of stuffing a baguette this way. The slices looked so pretty, sort of like a stained glass window. They'd be perfect to take on a picnic or serve as a lovely dinner party appetizer.

And they were delicious.

STUFFED BAGUETTE

Baguette
8 ounces cream cheese, at room temperature
4 ounces fresh goat cheese
1 large garlic clove, minced
1/2 cup sun dried tomatoes, finely chopped
1/4 cup Kalamata olives, finely chopped
2 ounces pepperoni, chopped
3 tablespoons fresh Italian parsley, minced
Freshly ground pepper

Slice off both ends of the baguette. Using a long thin knife and working from both ends, hollow the baguette out leaving about a half-inch thick crust all around. Using an electric mixer, beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients. 

Working again from both ends, fill the baguette with the cheese mixture. Pack the filling tight. Wrap the stuffed baguette tightly in plastic wrap and refrigerate for at least two hours and for as long as two days. Just before serving, slice the baguette into 1/2-inch thick slices and serve. For very neat slices, each time you slice, use a hot, dry knife.

Makes about 24 slices

Source: Adapted from www.bakingobsession.com