2 Breadsmith Baguettes
1/4 cup tapenade of your choice
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
7 ounce jar of roasted red peppers, drained, rinsed and patted dry
13 to 14 ounce can of whole artichoke hearts, drained, rinsed, patted dry and chopped
Cut top third off baguette horizontally. Remove soft crumb from tops and bottoms, leaving shells 1/2-inch thick.
Spread 1 tablespoon tapenade on inside of each bottom shell and top with goat cheese.
Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell.
Arrange half of arugula on each meat layer and top with a layer of roasted peppers.
Divide artichoke hearts between bottom shells and spread inside of top shells with remaining tapenade.
Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.
Makes 24 hors d'oeuvres.