Baguette Stuffed With Sun Dried Tomatoes Mascarpone And Basil Recipes

TOMATO BASIL BRUSCHETTA RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Slice the baguette into ½-inch (1 cm) rounds and place on a baking sheet.
• Brush both sides of the baguette slices with olive oil.
• Bake for for 6 minutes until slightly crispy.
• In a medium bowl, combine the tomatoes, minced garlic, balsamic vinegar, basil, salt, and pepper.
• Rub the garlic into one side of the baguette slices, then spoon the tomato mixture evenly across the slices.
• Enjoy!

ANTIPASTO-STUFFED BAGUETTES

Steps:

• In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

BAGUETTE STUFFED WITH SUN-DRIED TOMATOES, MASCARPONE AND BASIL

Steps:

• Coarsely chop the sun dried tomatoes in a food processor.
• Add the mascarpone and pulse until mixed but not pureed.
• There should still be bits of tomato visible.
• Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
• Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
• Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
• Slice the filled baguette on an angle into 1/2 inch rounds.
• Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
• NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
• Serve as a spread with crackers.
• It's addictive!

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

ANTIPASTO-STUFFED BAGUETTES

Steps:

• Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
• Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
• Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
• Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

STUFFED BAGUETTE

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.