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.
ANTIPASTO-STUFFED BAGUETTES
Categories Cheese Leafy Green Olive Pepper Pork Cocktail Party Quick & Easy Summer Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 8
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.
ANTIPASTO-STUFFED BAGUETTES
These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.
Provided by Taste of Home
Categories Appetizers Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
YUMMY STUFFED BAGUETTE APPETIZER
I got this recipe from Pinterest and changed a couple of the ingredients to suite my families tastes. Turned out great. Easy and cute appetizer I had a long baquette about 15 inches long and about 3 inches thick. You can cut recipe in half if you have a smaller loaf. Cooking time is cooling time in refrigerator.
Provided by CIndytc
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To prepare, cut off ends of baguette. hollow out middle with spoon (if you cannot get to the middle, cut in half and hollow out).
- Mix all ingredients together.
- stuff baquette.
- Wrap in saran wrap and chill until set up to 2 days.
- Cut in slices and serve. Cut as you would a cheesecake with a clean knife after each slice.
Nutrition Facts : Calories 672.4, Fat 43.4, SaturatedFat 15.4, Cholesterol 65.9, Sodium 1005.4, Carbohydrate 52.7, Fiber 2.8, Sugar 4.3, Protein 19.7
STUFFED RAINBOW BAGUETTE
Fill a baguette with hummus, pesto and colourful veg such as beetroot, red pepper, carrot and green leaves to make this vegetarian rainbow sandwich
Provided by Lulu Grimes
Categories Lunch
Time 10m
Number Of Ingredients 9
Steps:
- Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
- Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you're ready to eat it.
Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
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