Stuffedbaguette Recipes

STUFFED BAGUETTE

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.

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

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 RAINBOW BAGUETTE

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.

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!

ANTIPASTO-STUFFED BAGUETTES

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.

YUMMY STUFFED BAGUETTE APPETIZER

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.

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. 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 two meatballs).
• 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 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 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 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

NIçOISE STUFFED BAGUETTE

Steps:

• Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
• Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
• On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
• Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.