Servings: 18 to 20 1-inch servings

1 French baguette, not cooked 1 French baguette, not cooked
1/2 T oil ½ T oil
1 8oz. package reduced fat cream cheese 1 8oz. package reduced fat cream cheese
1 8oz. package goat cheese 1 8oz. package goat cheese
1 C dried cranberries 1 C dried cranberries
1 C chopped pecans 1 C chopped pecans
1 T honey 1 T honey
1/2 T ground parsley ½ T ground parsley
2 T butter, melted for browning 2 T butter, melted for browning

Preheat oven to 350 degrees F.
Cut baguette into 3 pieces
Use a long bread knife to cut out the insides, leaving some bread along the edges. Pull out the looks bread to leave hollow bread quarters. Set aside.
Heat the oil in a large skillet over medium heat and add both softened cream cheese and goat cheese. Let melt entirely, stirring occasionally.
Add honey and stir until evenly incorporated. Fold in cranberries, pecans, and parsley. Remove from heat.
Stuff baguette pieces with cheese mixture using a spin or knife to help pack the dip.
Once bread is stuffed. Transfer to gutting board and slices into slices approximately 1 inch thick.
Cut three pieces aluminum foil, big enough to wrap bread with foil.
Melt butter and brush over baguette. Wrap foil around bread and bake for 15 minutes. Unwrap bread and bake for 5 minutes or until tops are slightly brown.
Remove from oven. Serve warm and enjoy!