STUFFED BAGUETTE
Elegant on an appetizer plate. With soup or salad, dainty enough for a luncheon with the girls. An outstanding sandwich with a Special touch.
Provided by Sageca
Categories Lunch/Snacks
Time 45m
Yield 30 slices
Number Of Ingredients 9
Steps:
- Slice baguette in half lengthwise.
- Hollow out leaving a shell ½" thick. Set aside.
- Cook spinach, drain and chop in processor; add cheese, basil, and milk; pulse till smooth. Spread on inside surface of bread. Combine ham, nuts, mustard and enough mayonnaise to moisten the mixture.
- Pack filling on the bottom half of bread mounding slightly.
- Put loaf back together.
- Envelop tightly in plastic and refrigerate at least 4 hours or overnight.
- Slice on the diagonal and serve.
Nutrition Facts : Calories 101, Fat 4.4, SaturatedFat 1.5, Cholesterol 14.6, Sodium 412.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.3, Protein 6.2
BAGUETTE STUFFED WITH BRIE AND CHERRIES
Steps:
- For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
- For the baguette: Preheat the oven to 400 degrees F.
- Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
- Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.
STUFFED BREAD APPETIZERS
You may want to double the recipe for this hearty cold appetizer because I've found that folks just can't seem to stop eating it! -Tracy Westrom, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. , Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.
Nutrition Facts :
STUFFED ITALIAN BREAD
An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.
Provided by Beth Goldsmith
Categories Appetizers and Snacks Garlic Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix melted butter, parsley, olive oil, and garlic together in a bowl.
- Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
- Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
- Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 35.2 g, Cholesterol 49.3 mg, Fat 23 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 12.4 g, Sodium 732.4 mg, Sugar 0.6 g
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
BEEF CUTLET-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: top round steak, salt, pepper, eggs, breadcrumb, oil, baguette, refried black bean, mozzarella cheese, avocado, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Alvin Zhou
Categories Appetizers
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- Sprinkle the salt and pepper evenly over both sides of the beef.
- Cut the beef into 1-inch (2 ½ cm) strips.
- Dredge the beef in the egg, then roll it in the bread crumbs, pressing as many bread crumbs into the beef as possible. Repeat with the remaining strips of beef.
- Heat oil in a pan over medium-high heat.
- Pan fry the breaded beef strips until golden brown on both sides. Remove and drain.
- Cut the baguette into 4-inch (10 cm) long pieces.
- Hollow out the insides of each baguette piece.
- Spread the beans evenly inside the baguette pieces (optional).
- Place one mozzarella slice on top of the other with a 1-inch (2 ½ cm) overlap.
- Put the breaded beef strip in the middle, then top with a slice of avocado.
- Wrap the cheese tightly around the beef and avocado, then push it inside the hollowed out baguette piece.
- Slice the stuffed baguette piece into 1-inch (2 ½ cm) slices.
- Place the baguette slices side by side on a baking sheet lined with foil.
- Mix the butter with the garlic, parsley, and parmesan.
- Brush the garlic butter mixture evenly on top of the baguette slices.
- Wrap the foil around the bread, then bake for 20 minutes, until cheese is melted and the garlic on top is golden brown.
- Nutrition Calories: 2567 Fat: 223 grams Carbs: 103 grams Fiber: 8 grams Sugars: 9 grams Protein: 44 grams
- Enjoy!
Nutrition Facts : Calories 1402 calories, Carbohydrate 114 grams, Fat 75 grams, Fiber 7 grams, Protein 69 grams, Sugar 11 grams
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CHEESE-STUFFED BAGUETTE BREAD (BACON AND SHRIMP)
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5/5 (27)Total Time 30 minsCategory AppetizersCalories 115 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Set aside.
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