Stuffed Baguette with Slovak Sheep Cheese

1. 

whole grain baguette 5 oz (140 g)

Cut off both edges of thicker smaller baguette. Carefully remove the center of the baguette.

2. Filling for the 16cm piece of baguette

onion 0.75 oz (20 g) • unsalted butter 1.5 oz (40 g) • ground caraway 0.25 tsp

Peel the onion and finely chop. Add in soften butter and caraway. Whisk it.

3. 

sheep cheese - bryndza 7 oz (200 g)

Stir in the sheep cheese...

4. 

red pepper sterilized 1.75 oz (50 g)

... and finely chopped red pepper.

5. 

Fill the baguette and wrap into the aluminium foil. Place in fridge for 24 hours.

6. 

Before serving cut into cca 8 - 10 mm rings.