Stuffed Baguette Recipes

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ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

Categories     Cheese     Leafy Green     Olive     Pepper     Pork     Cocktail Party     Quick & Easy     Summer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

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



Stuffed rainbow baguette image

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

1 artisan-style baguette
4 tbsp hummus
8 slices medium cheddar
¼ red pepper , thinly sliced
¼ cooked beetroot , shredded
2 radishes , thinly sliced
1 yellow or orange carrot , shredded or grated
handful green leaves
1 tbsp vegetarian pesto , mixed with 1 tbsp olive oil
Calories318 calories
Fat18 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate25 grams carbohydrates
Sugar4 grams sugar
Fiber3 grams fiber
Protein12 grams protein
Sodium1.2 milligram of sodium

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.

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

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

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
Calories 52 calories
Fat3g fat (1g saturated fat)
Cholesterol5mg cholesterol
Sodium196mg sodium
Carbohydrate5g carbohydrate (0 sugars
Fiber0 fiber)
Protein2g protein.

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.

STUFFED BAGUETTE



Stuffed Baguette image

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

1 French baguette
4 ounces cream cheese, softened
1 tablespoon milk
2 cups spinach leaves
1 teaspoon basil
4 cups ham, minced
1/3 cup pistachio nut, finely chopped
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Calories101
Fat4.4
SaturatedFat1.5
Cholesterol14.6
Sodium412.2
Carbohydrate9.1
Fiber0.7
Sugar0.3
Protein6.2

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.

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