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
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.
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
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.
STUFFED BAGUETTE SANDWICHES
This travels well for potlucks and picnics. This one has a pleasantly peppery egg salad and watercress filling.
Provided by Cecily Parsley
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
- Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
- Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.
Nutrition Facts : Calories 212.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 96.8, Sodium 348.9, Carbohydrate 31.2, Fiber 1.4, Sugar 2, Protein 9.8
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
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Reviews 1Estimated Reading Time 4 minsAuthor Homemade RecipesPublished 2018-08-20
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5/5 (5)Category AppetizerCuisine AmericanCalories 119 per serving
- Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff.
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