Parmesan Baguettes Recipes

FRENCH BAGUETTE

Steps:

• Add all the ingredients in the bowl of a stand mixer and combine with a dough hook. Once combined, cover with plastic wrap and let it rest on the counter overnight, about 12 hours.
• In the morning the dough will be bubbly and wet and large. Flour your hands and counter and gently remove the dough to the floured surface. Cut into two pieces and gently stretch into 12-14 inch rectangle. Gently but snugly roll the rectangles inward to form logs and place on a parchment lined baking sheet.
• Dust generously with flour and cover with a clean dish towel. Allow to rise for 1-2 hours. Once risen use a very sharp knife or a clean razor blade to cut about 4-5 long diagonal slits along the loaf, cutting in about ½ inch.
• In the oven, arrange the racks so there is one on the bottom rack and one in the middle. Place a cookie sheet full of hot water on the bottom rack. Preheat the oven to 475°.
• Be careful of the steam from the pan in the oven, add the loaves on the middle rack. Bake for 15 minutes.
• Remove the water pan and turn the baguettes around. Lower the temperature to 450° and bake for 15 more minutes, until nice and golden brown.
• Allow the loave to cool for at least 5 minutes before cutting into them.

TOASTED BAGUETTE

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.

PARMESAN BAGUETTE

Steps:

• Preheat broiler with oven rack 3-4 inches from the element.
• Combine butter, garlic, parsley, salt, oregano, and paprika; spread mixture on cut sides of baguette and sprinkle with Parmesan.
• Broil bread, buttered-side up, on a baking sheet until toasted, 1-3 minutes. Remove from oven, then cut into 2-inch pieces.

BAGUETTE WITH PARMESAN AND ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees. Cut 1/2 inch off the top of both heads of garlic. Place each garlic head on a separate piece of parchment, and slowly drizzle 1 tablespoon oil on top of each. Wrap parchment tightly around garlic, then wrap each packet in foil. Roast until cloves are tender and golden brown around edges, 30 to 35 minutes.
• Preheat broiler. Brush torn sides of bread with remaining oil. Sprinkle with salt, and season with pepper. Place on a baking sheet, and broil until gold, about 3 minutes.
• Using a vegetable peeler, thinly shave Parmesan. Serve baguette with roasted garlic and shaved Parmesan on the side.

PARMESAN CHEESE TOAST POINTS

Steps:

• Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY

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!