TOASTED BAGUETTE
Provided by Ina Garten
Time 20m
Yield 20 to 25 toasts
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
- Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.
GRILLED BAGUETTES WITH SEASONED BUTTER
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.
- Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well.
- Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.
- Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.
SCALLION BREAD APPETIZERS
Make and share this Scallion Bread Appetizers recipe from Food.com.
Provided by AMD918
Categories Cheese
Time 22m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Slice baguette into 1/4" slices.
- Chop scallions into bits and mix with shredded cheddar.
- Add enough mayonnaise to make of spreading consistency.
- Spread mixture onto breads and put on cookie sheet.
- Bake on 425 degrees until bubbly and/or very lightly browned.
Nutrition Facts : Calories 118.4, Fat 6.8, SaturatedFat 3.5, Cholesterol 16.9, Sodium 214.2, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 5.2
OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE
Treat party guests to the classic Italian combination of prosciutto, Parmesan, and green olives with this easy-to-make hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Mushrooms and Artichokes
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
- Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
- Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.
FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
BAGUETTE WITH DIPPING SAUCE
Dipping is sure to be a delight with this flavor-infused sauce from our Test Kitchen. You'll make a big impact with this easy-to-prepare dish.
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the Parmesan cheese, oil, vinegar and seasonings. Dip bread slices into sauce.
Nutrition Facts :
BAGUETTES WITH SCALLION OLIVE OIL SPREAD
Make and share this Baguettes With Scallion Olive Oil Spread recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 13m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Soak the chopped scallions in cold water to remove their raw heat.
- Drain well and mix with olive oil.
- Toast the baguettes.
- Spread the scallion olive oil on top, and season with salt and pepper to taste.
Nutrition Facts : Calories 2891.4, Fat 161.6, SaturatedFat 23.6, Sodium 3567.1, Carbohydrate 307.3, Fiber 19.1, Sugar 2.8, Protein 52.5
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