Toasted Baguette Recipes

TOASTED BAGUETTE

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
• Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.

TOASTED BAGUETTE SLICES

Steps:

• Preheat oven to 375 degrees.
• Slice bread into 1/4 inch thick slices.
• Place bread slices on baking stone or pan.
• Brush tops lightly with olive oil-if you do not have a pastry brush, you can pour some olive oil into a bowl and simply dip the slices in it.
• Bake 10-12 minutes or until slices are lightly browned.

TOASTED BAGUETTE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
• Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. If making in advance, store up to 5 days in a sealed container at room temperature.

TOASTED BAGUETTE {CROSTINI}

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Brush both sides of the baguette slices with olive oil, followed by sprinkling both sides of the slices with salt and garlic powder. Place the slices on the lined baking sheet.
• Bake 5-7 minutes (or until golden brown). Flip the baguette over and bake for an additional 5-7 minutes.
• Once cooled, use for dips, or top with your favorite toppings.

TOASTED BAGUETTE

Steps:

• Halve baguette lengthwise and cut into 4 pieces. Season tomato puree with salt, pizza seasoning and garlic, spread on baguettes and top with ham, cucumber slices and onion rings.
• Spread with cooking cheese and arrange on a lined with parchment paper baking sheet. Bake in preheated oven at 270°C (approximately 525°F) for about 5 minutes, watching carefully. Remove from the oven and serve immediately

RADISH BUTTER ON TOASTED BAGUETTE

Steps:

• Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
• Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

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.

BAGUETTE TOASTS

Steps:

• Preheat oven to 400° F.
• Diagonally cut twenty-four 1/8-inch-thick slices from baguette and arrange in one layer on baking sheets. Brush tops of slices with oil and sprinkle with salt and pepper to taste. Toast slices in middle and upper thirds of oven until golden brown, about 5 minutes, and cool on racks. Toasts may be made 2 days ahead and kept in an airtight container at room temperature.

TOASTED BAGUETTE WITH TOMATOES AND ANCHOVIES

Steps:

• Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.)
• Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.