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Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. Using a long thin knife and working from both ends, hollow the baguette leaving about ½-inch thick crust all around.
Add the remaining ingredients into the mixing bowl. Using an electric mixer/stand mixer, mix until well combined. Working again from both ends, fill the baguette with the cheese mixture. Pack the filling tight. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days.
Right before serving, slice the baguette into ½-inch thick slices and serve.
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