Slice off both ends of the baguette. (Option: cut the baguette in half so you have two 7-inch baguettes, making it easier to hollow out and stuff.)

Use a long thin knife to hollow out the baguette, working from both ends, until the crust is around ½-inch thick. Use a wooden spoon to help push the bread through if needed. 

In a large bowl, beat cream cheese with a hand mixer until smooth. Then beat in goat cheese. 

Fold in the rest of the ingredients and stir until integrated.

Working from both ends again, fill hollowed baguette with the cream cheese mixture, packing it as tightly as possible. You can either spoon the mixture into the baguette and use the back of a wooden spoon to distribute the filling, or use a piping bag to fill the baguette.

Wrap stuffed baguette in plastic and refrigerate for at least 2 hours, and up to two days.

Before serving, slice stuffed baguette into ½-inch thick slices. Use a hot dry knife for clean slices.