Two-cream-filled baguette

Ingredients

• One fresh baguette
• Fresh cheese with 40% fat content
• 1 bell pepper and 1 bell pepper
• 1 tablespoon of sweet paprika
• A pinch of hot paprika
• A few small dried chili peppers, freshly ground
• 2 cloves of garlic, finely chopped
• 4 tablespoons of sour cream, heavy cream, or crème fraîche
• Freshly squeezed lemon juice
• sea salt or coarse sea salt
• freshly ground white or black pepper
• Mild paprika, for serving
• A few sprigs of fresh basil
• A few sprigs of fresh horehound

Cut the baguette in half lengthwise, from the top.

Remove the soft interior from both halves using a fork, being careful not to damage the crust, leaving a border of about 1 cm. Crumble half of the soft interior into small pieces.

Wash the peppers and grill them in a preheated oven, on the grill setting, until the skin is blackened. Remove them from the oven, peel them, and chop the flesh into small pieces.

Combine half of the cream cheese with the diced peppers and 2 tablespoons of sour cream until you have a smooth mixture. Season with salt, pepper, and garlic.

Combine the remaining cottage cheese with the paprika, chopped chili peppers, and the remaining sour cream. Season with salt, pepper, garlic, and lemon juice.

Pour each filling, pour it into a piping bag and fill one half of a baguette with each cream.

Cut the baguette into thick slices and arrange them on plates.

Decorate with sprigs of mint and basil.

Sprinkle the plates with a little paprika and sea salt, then serve.