TABASCO^® Grinder Garlic Bread

For the cream cheese:

Chop the olives and peppers or pulse them in a food processor until they’re all finely chopped but not pulverized. Strain out an excess liquid and reserve the solids.

Put the soft cream cheese in a food processor in several blobs and the feta and salt, and buzz until smooth, about 1 minute. Add the chopped olives and peppers back to the food processor with the feta cream cheese and pulse just until it’s fully incorporated.

For the TABASCO® Grinder Garlic Bread

Preheat the oven to 350°F. In a small bowl, mix the garlic and butter. Spread evenly across both halves of the baguette. Bake for about 10 minutes or until the bread is golden brown and the butter is melted. Reserve until it’s cool enough to handle.

Evenly spread the cream cheese across both halves of the baguette.

This is the time to add a single layer of sliced salami if you don’t want to keep it vegetarian.

Drizzle with the TABASCO^® vinaigrette, as much as you can handle.